Mexican Soup



 

1 Tbsp vegetable oil
2/3 cups chopped onion
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can diced tomatoes, with juice
1 green pepper, chopped
as many jalapenos as you'd like
3/4 cup frozen corn
2/3 cup quinoa
1 can tomato paste
2 tsp chili powder
1/2 tsp ground cumin
4 cups chicken or vegetable stock
1 cup water
2 Tbsp chopped fresh cilantro
1/2 tsp grated lime zest
salt and pepper to taste
hot sauce to taste

Heat the oil in a large saucepan on medium-low heat. Add the onions and cook until tender (about 7 minutes). 
Add the beans, tomatoes, green pepper, corn, quinoa, tomato paste, chili powder, cumin, stock and water.  Bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until the quinoa is tender. 
Stir in the cilantro and lime zest. 
Season with salt, pepper and hot sauce to taste. 
Serve with a spoonful of sour cream and corn tortillas if desired.