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Ingredients

1 teaspoon olive oil ½ cup chopped onion 2 stalks celery, chopped 1 carrot, chopped 1 clove garlic, minced 1 teaspoon ground paprika ½ teaspoon red pepper flakes 2 (15 ounce) cans low-sodium chicken broth ½ cup water ½ 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

Nutrition Info

283.8 calories carbohydrate: 49 g cholesterol: 3.6 mg fat: 3.7 g fiber: 12.1 g protein: 15.1 g saturatedFat: 0.8 g servingSize: - sodium: 746.4 mg sugar: 6.8 g transFat: : - unsaturatedFat: : -

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.
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.
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.

4 servings

This is a healthy, tasty soup that is so easy to make. The quinoa adds plenty of protein to this soup.