Spicy Black Bean and Quinoa Soup

Directions

Ingredients :

1 teaspoon olive oil

½ cup chopped onion

2 stalks celery

chopped

1 carrot

chopped

1 clove garlic

minced

1 teaspoon ground paprika

½ teaspoon red pepper flakes

2 (15 ounce) cans low-sodium chicken broth

½ cup water

½ cup quinoa

1 (15 ounce) can diced tomatoes with juice

1 (15 ounce) can black beans

drained

1 cup frozen corn

salt and ground black pepper to taste

Methods :

Heat olive oil in a large saucepan over medium-high heat. Add onion, celery, and carrot; cook and stir until onion is translucent and celery and carrot are crisp-tender, 3 to 5 minutes. Stir in garlic, paprika, and red pepper flakes; cook until fragrant, about 1 minute.

Pour chicken broth, water, and quinoa into the saucepan. Bring to a simmer; reduce heat to medium-low, cover, and cook until quinoa is tender, about 20 minutes.

Stir in diced tomatoes with juice, black beans, and corn. Bring back to a simmer and cook, uncovered, until black beans are heated through, about 5 minutes. Season with salt and pepper.