Taco Soup with Carrot and Quinoa
Equipment
- 1 Large pot
- 1 Stirring spoon
- 1 vegetable peeler
- 1 Chef's knife
- 1 Cutting board
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium carrot peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup quinoa rinsed
- 4 cups vegetable broth
- 1 can black beans 15 ounces, drained and rinsed
- 1 can diced tomatoes 15 ounces
- 1 cup frozen corn
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
- Stir in the diced carrot and cook for an additional 3 minutes.
- Mix in the cumin, chili powder, paprika, salt, and black pepper, stirring until fragrant.
- Add the rinsed quinoa and stir well to coat with the spices.
- Pour in the vegetable broth, increase heat to high, and bring to a boil.
- Reduce heat to low, cover, and let it simmer for 15 minutes.
- Stir in the black beans, diced tomatoes, and corn, then cook for another 10 minutes.
- Remove from heat and stir in lime juice and fresh cilantro.
- Let the soup rest for 5 minutes before serving.
Notes
To enhance the flavor of this taco soup, consider adding a pinch of smoked paprika for a subtle smoky taste. You can also top the soup with avocado slices or shredded cheese for added texture and richness. Adjust the spice level to your preference by either increasing or decreasing the chili powder. This soup stores well in the refrigerator for up to three days, making it a convenient meal prep option.
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