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Southwestern Black Bean Quinoa Soup

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Expo Manger santé Québec 2017 

Recipe by Vanessa Percher

Chef Veganessa

www.veganessa.ca

Ingredients

Serves 3-4

  • 4 cups of bouillon of your choice
  • 2 garlic cloves
  • ¼ cup of carrots (plus ½ cup small dice)
  • ¼ cup of celery (plus ½ cup small dice)
  • ¼ cup of onions (plus ½ cup small dice)
  • ½ cup of red pepper, small dice
  • ½ can of diced tomatoes (796ml)
  • 2 tbls of Mexican chili powder
  • 2 cups of black beans
  • ½ tbsp of maple syrup
  • ½ tsp of liquid smoke
  • 3 tbls of gluten-free tamari
  • 2 tbls of pure lemon juice
  • 1 cup of fresh cilantro, finely chopped
  • 1 ½ cups of cooked quinoa
  • ½ cup of cooked Kaniwa

Instructions

  1. In a large pot, bring to a boil the 4 cups bouillon liquid, tomatoes, ¼ cup of carrot, celery, onion, garlic and Mexican chili powder
  2. Once it comes to a boil, reduce to medium heat and simmer until veggies are soft (about 10-15 minutes)
  3. Then add the black beans, lemon juice, tamari, liquid smoke and maple syrup and simmer for another 5-7 minutes.
  4. Using a hand blender, blend the soup until creamy consistency.
  5. In a separate frying pan, sauté the carrots (1/2 a cup), celery and onions until soft
  6. Then add and sauté the diced red pepper for another minute.
  7. Add the sautéed carrot, celery, onions, peppers, chopped cilantro, cooked quinoa and Kaniwa to the soup
  8. Season to taste with sea salt and pepper
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