Spicy Black Bean And Quinoa Soup

• 1 teaspoon olive oil
• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, chopped
• 1 clove garlic, minced
• 1 teaspoon ground paprika
• 1/2 teaspoon red pepper flakes
• 2 (15 ounce) cans low-sodium chicken broth
• 1/2 cup water
• 1/2 cup quinoa
• 1 (15 ounce) can diced tomatoes with juice
• 1 (15 ounce) can black beans, drained
• 1 cup frozen corn
• salt and ground black pepper to taste

1. Heat olive oil in a large saucepan over medium-high heat. Add onion, celery, and carrot; cook and stir until onion is translucent and celery and carrot are crisp-tender, 3 to 5 minutes. Stir in garlic, paprika, and red pepper flakes; cook until fragrant, about 1 minute.
2. Pour chicken broth, water, and quinoa into the saucepan. Bring to a simmer; reduce heat to medium-low, cover, and cook until quinoa is tender, about 20 minutes.
3. Stir in diced tomatoes with juice, black beans, and corn. Bring back to a simmer and cook, uncovered, until black beans are heated through, about 5 minutes. Season with salt and pepper.

olive oil, onion, stalks celery, carrot, clove garlic, ground paprika, red pepper, chicken broth, water, quinoa, tomatoes, black beans, frozen corn, salt

Taken from www.allrecipes.com/recipe/257617/spicy-black-bean-and-quinoa-soup/ (may not work)