Sure, we all love seasonally appropriate foods. Especially this time of year when there are so many amazing options to choose from! Although sometimes, doesn’t it feel good to go against the grain every once in a while? Like making your way to the back of the shed in the deep of winter, in searching for charcoal because nothing but BBQ will do. Or firing up the stove because maybe, just maybe, you find yourself craving a nice cup of soup in the middle of July. “Soup in July??” Yep. Stick with us on this one folks. We won’t steer you wrong! Honestly, even this time of year, this soup is pretty swell. The broth is light and spicy. The flavors satisfying, but not heavy. And everything in it is good for you. Hearty but not dumpy. Not to mention the fact, that you can top it off with just about any of your favorite summer veggies, fresh from your garden. Perfect for an easy mid-week dinner—or quite possibly the new magic cure-all for over-imbibing (assumption. not proven).
Grab a bowl and head outside. Because we all know that everything tastes better sitting outside on the patio.
spicy black bean + quinoa soup
6 cups stock (we used chicken but feel free to use veggie)
2 tablespoons salsa verde
1-2 tablespoon lime juice
1 garlic clove, minced
1 teaspoon cumin
salt to taste
1 1/2 cups quinoa, cooked
1 1/2 cups black beans, cooked
1 small, thinly sliced jalapeno, divided
1/2 cup thinly sliced grape tomatoes
1-2 ripe avocados
2 green onions, thinly sliced
plain yogurt, optional for garnish
In large pan, combine stock, salsa verde, lime juice, garlic, cumin and portion of jalapeno (we used half because we wanted it spicy. feel free to use as much or as little as you wish). Bring to a simmer. Add quinoa, black beans and green onion. Continue to simmer until heated through. Add salt to taste.
Fill bowls with soup and add slices of tomatoes, avocado, jalapeno and cilantro. Add a dollop of yogurt for garnish.
Enjoy! We’ll see you next week!