Black Bean Quinoa Soup

This was adapted from a recipe on drfuhrman.com. I simplified the instructions to make it easier to prepare…..For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional)......You can reduce prep time by using frozen pre-chopped vegetables and jarred garlic.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1  medium onion, chopped
• 1  green bell pepper, chopped
• 4  garlic cloves, minced
• 1  large carrot, chopped
• 1 (15 ounce) can diced tomatoes
• 1  teaspoon ground cumin
• 2  teaspoons chili powder
• 2  teaspoons dried cilantro
• 1⁄8 teaspoon crushed red pepper flakes (or to taste)
• 2 (15 ounce) cans  low-sodium black beans, drained and rinsed
• 1⁄4 cup quinoa, rinsed
• 3 (15 ounce) cans  low sodium vegetable broth
• 5  ounces frozen chopped spinach (I use cut leaf)
• 1  tablespoon lime juice (to taste) (optional)

Directions

1. Chop onion, bell pepper, garlic and carrot and put in large soup pot (at least 6 quarts).
2. Add diced tomato, cumin, chili powder, cilantro, red pepper flakes and beans to soup pot.
3. Add quinoa and broth to soup pot.
4. Bring to a boil, then reduce heat, cover and cook for 30 minutes.
5. Add spinach and lime juice and cook until spinach is thawed, stirring occasionally.