Warm up, and fill up, in the cooler weather with this unique soup flavored with tomatillo, black beans, and quinoa!
Ingredients
2 tbsp olive oil
1 whole red onion medium, chopped
4 whole garlic cloves minced
1/2 cup tomatos diced
1 cup muir glen tomatillo puree
1 tsp oregano
2 drops cumin essential oil
1 peice uncooked bacon chopped
1 can black beans 24oz
2 whole bay leaves
1/2 cup white quinoa uncooked, rinsed
1 whole carrot peeled, diced
4 cups chicken or vegetable broth
Instructions
Preheat a 4 quart pot over medium heat. Saute onion and bacon in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic and saute with the onions for a few seconds.
Then add tomato, tomatillo, cumin essential oil, oregano and red pepper flakes and cook for a minute or so, just to break down the tomatoes a bit.
Add 2 quarts of broth then rinse uncooked quinoa and add to the pot. Cook on medium heat until al dente (about halfway cooked) approximately 10 minutes.
Add the remainder of the broth, the black beans with their cooking liquid, and the cilantro. Cover and bring to a boil, then remove the lid, lower heat to a simmer and cook for 5 more minutes or so, to cook the quinoa the rest of the way.
Taste for salt and seasonings and let sit for 10 minutes or so to allow the flavors to marry. Remove bay leaves and serve topped with crushed tortillas, avocado and cilantro.