I’ve been feeling a bit like the “Soup Queen” the last couple months-and maybe everyone is tired of it-but I’m not sorry! Not at all! I love soup! It’s filling, stocked with nutrition, easy to make and eat, and usually makes a marvelous lunch the next day! In addition to simmering up a new stew, I also love reinventing soups I’ve had several times! Which is exactly what brought about this savory soup!
Quinoa Taco Soup
Prep time: 45 mins. Servings: 10-12 Calories: 145 per serving
1 cup of organic white quinoa
1 12oz. package of frozen corn
1 cup of spinach
2 cups of black beans
1 and 1/2 cups of fresh salsa
1 cup of fresh cilantro
2 and 1/2 cups of vegetable or chicken stock
1 package of mild low-sodium taco seasoning (or you can easily make your own by clicking right here http://m.allrecipes.com/recipe/46653/taco-seasoning-i)
2 tbls. of garlic powder
Salt and pepper to taste
Add quinoa, stock, beans, corn, and 5-6 cups of water to a large pot. Bring to a boil and reduce heat to simmer. Finely chop spinach and cilantro and add to the pot. Add taco seasoning, salsa, garlic powder, salt and pepper. Cook on low heat until quinoa is fluffy and soft-about 20 minutes.
This soup can be made quickly or can simmer for a couple hours, which allows the flavors to blend a little more:)
I’m not going to lie-this soup is even better the next day! Garnish with a little cheese, sour cream and cilantro if desired.