Ingredients

• Ingredients Scale 1x2x3x 1 scant cup dried quinoa 1/2 large yellow onion 3 large carrots, sliced 2 celery ribs, sliced 1 medium zucchini, sliced 1 can (14 oz.) corn, drained 1 can (14 oz.) diced tomatoes with green chilies, with juices (fire roasted pref.) 2 cans (14 oz.) beans (red, pinto, black, kidney or white beans), drained and rinsed 3 – 4 tablespoons tomato paste 2 teaspoons chili powder 1 teaspoon cumin 1/2 teaspoon garlic powder 2 bay leaves 6 cups vegetable broth salt + pepper, to taste to serve, optional avocado, diced chopped cilantro lime wedges

Preparation

• Instructions Crock-Pot: In a 5qt. or larger crockpot, add all the ingredients finishing with the vegetable broth, give a good stir, and cook on low for 5 – 8 hours or high for 2 – 4 hours. Add more broth/water as needed. Taste for seasoning before serving. Stovetop: In a large dutch oven or pot, add ingredients finishing with the vegetable broth, give a good stir, bring to a boil, cover, reduce heat to low and simmer for 45 minutes to 1 hour. Add more broth/water as needed. Taste for seasoning before serving. Instant Pot: Set Instant Pot to SAUTE and add the 1 tablespoon olive oil or ¼ cup water, onion, carrot, and celery, saute for 5 minutes, adding the spices and garlic powder in the last minute (feel free to skip this step entirely adding everything to the pot and cooking). Add the quinoa, beans, corn, zucchini, tomato paste, bay leaves, salt, pepper, and vegetable broth, stir to combine. Attach lid and turn to lock, set the valve to SEALING, and manually set to HIGH pressure for 3 minutes (it takes about 25 minutes to come to pressure). Let natural release for 10 minutes. Season to taste. Serve with diced avocado and chopped cilantro. Pairs well with tortilla chips and a squeeze of lime. Store leftovers in an airtight container in the refrigerator for up to 5 – 6 days. This soup also freezes well for longer storage. Serves 4 – 6