Hot soup is still on the menu, but we ran across some early season tomatoes and couldn’t resist the temptation to savor their taste in this hearty but totally healthy dish for Meatless Monday. Easy to make, and can be enjoyed for lunch or dinner.
Ingredients
- 2 tbsp olive oil
- 1 garlic clove, minced
- 2-3 large organic tomatoes, cubed
- 3-4 cups veggie broth or water
- salt and pepper to taste
- 1/2 tsp paprika
- 1/2 tsp chili pepper
- 1/2 tsp onion powder
- 2 cups tender black beans
- 1 cup quinoa
- 2 cups fresh spinach
Preparation
In a large soup pot over high heat drizzle olive oil and saute the garlic and tomatoes. Reduce the heat to medium, add a little broth to de glaze the pot, then the spices and cook for another 10-15 minutes. Add the rest of the liquid and black beans, cover and simmer for as long as you can. In the meantime, cook the quinoa. About five minutes before you want to serve the soup, add the chopped spinach.
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