Southwestern Quinoa & Kidney Bean Soup

Homemade soup is a go-to for me when I feel the need to eat something healthy. I just love how you can make something good for you and yet delicious by cleaning out your produce drawer and pantry. This vibrantly colored and tasty soup was exactly what I needed after a few days of not-quite so-healthy dinners spent with family.

While this soup contains many ingredients I often put in my soups, there were a few things that set this one apart. I don't believe I have ever used quinoa in a soup before and I was really pleased with the outcome. Kidney beans took the place of the typical black beans I tend to use with Southwestern/Mexican flavors. It just happened to be what I had on hand, but I found I loved them in this. Since the little guy is very sensitive to spicy food, I made this mild in heat- if I was making this for just me, I would've added in a jalapeno- but it was still full of flavor.

This might've just been a feel-better-about-what-I'm-eating type of meal, but it is definitely worth making again. Not only was it quick to make, it also yields a nice amount and the leftovers are just as delicious.

If going without meat isn't your thing, you could easily add cooked chicken along with or in place of the beans, but it's quite substantial as is.

1/2 cup uncooked quinoa, well rinsed
1 cup water
1 tbsp olive oil
2 carrots, sliced
1/2 large red onion, chopped
1/2 green bell pepper, diced
1 red bell pepper, diced
kosher salt and fresh ground pepper
2 garlic cloves, minced
1 (32 oz.) carton vegetable broth
1 (14.5 oz.) can petite diced tomatoes, with mild green chiles
1 (15.5 oz.) can light red kidney beans, drained and rinsed
1 cup frozen corn
1 tsp corriander
1 tsp cumin
1 bay leaf
1/4 cup chopped cilantro
diced avocado and shredded sharp cheddar, for serving

Bring quinoa and water to boil in a small saucepan. Cover, reduce heat, and simmer for about 12 minutes . Set aside.

Meanwhile, in a stock pot or dutch oven, heat oil over medium heat. Add carrots, onion and peppers. Season with salt and pepper and saute until vegetables are becoming soft, about 10 minutes. Add garlic and cook for an additional minute.

Add broth, tomatoes with their juices, beans, corn, corriander, cumin and bay leaf. Reduce heat, cover and simmer for 10 minutes, or until carrots are tender. Remove baf leaf. Stir in cooked quinoa and chopped cilantro. Taste and adjust seasonings (especially salt) if needed.

Garnish indvidual bowls with avocado and cheese.