Photo by Yvonne Duivenvoorden
This soup is rich in fiber and flavor thanks to beans, corn and tangy pickled onions.
3 servings SERVINGS
Ingredients
- 1 tablespoon mild-flavored olive oil
- 1 medium onion, chopped
- 2 large red fresno chilies, chopped
- 1 clove garlic, chopped
- 1⁄4 cup quinoa
- 1-1⁄2 cups vegetable stock
- 1 tablespoon fresh thyme, chopped
- 2 cups corn kernels, frozen or fresh
- 1 teaspoon salt, divided
- 1⁄4 cup cream or creme fraîche, optional
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar
- 1⁄4 cup red onion, thinly shaved
- 1 can black beans, drained and rinsed
- 1 teaspoon cumin
- 1⁄4 teaspoon chipotle pepper powder
- 1⁄2 cup fire-roasted diced tomatoes
Directions
- In a 2-quart pot, heat oil and sauté onion for 5 minutes. Add chilies and garlic, stir, then add quinoa, stock and thyme and bring to a boil. Cover and reduce heat. Cook for 15 minutes. Add corn and simmer until cooked. Stir in 1⁄2 teaspoon salt and cream, if using.
- In a bowl, combine vinegar and sugar, toss with red onion. Let stand.
- In a saucepan, heat beans, cumin, chipotle, 1⁄2 teaspoon salt and tomatoes, stirring and mashing some beans to thicken mixture.
- To serve, ladle a cup of soup into a wide bowl, then scoop 1⁄2 cup of black beans into the center. Top with a third of the pickled onions and serve. Serves 3.Put vegetables at the center of your meals with chef-inspired advice in How to Create Satisfying Plant-Based Meals.
Recipe excerpted from New Vegetarian by Robin Asbell.
This may seem fussy, but three quick, simple elements come together fast to make a satisfying meal without meat. Distinct flavors and textures make this soup interesting and build a balanced meal at the same time.
