Gluten-Free, Vegan, Serves 6
- 1 tsp olive oil
- 2 celery stalks chopped
- 1 medium onion minced
- 4 carrots chopped
- 2 jalapenos seeded minced
- 4 cloves garlic minced
- 2 cups frozen corn
- 3 1/2 cups low sodium vegetable broth
- 28 ounce can diced tomatoes
- 1 1/2 tsp ground cumin
- 15 ounce can black beans drained and rinsed
- 2 tsp sea salt
- 1/2 cup quinoa
- 1/8 tsp cayenne pepper
- 1/4 cup fresh cilantro chopped
Directions:
Into a dutch oven or heavy soup pot, warm the oil over medium heat. Add the onions, celery, carrots, garlic, and jalapenos. Saute until tender, about 8 minutes. Add the broth, tomatoes, beans, cumin, salt, quinoa, corn, cilantro, and cayenne pepper. Season as needed. Bring to a boil, and reduce heat to a simmer until quinoa is tender (about 15 minutes). Once quinoa is tender season as needed. Garnish with avocado and vegan sour cream.