Total time: 40 minutes || Active time: 20 minutes
My mailman rarely talks to me, but he made sure to tell me that this soup smelled great when I was cooking it. So, there you go, endorsed by the US Postal Service.
The thing about this soup, is that it’s almost the only time in the world where I don’t rinse the canned beans. The whole shebang is poured right in, creating a flavorful full-bodied broth that is so monumentally satisfying with the chewy quinoa. Of course, we have our usual black bean soup suspects — cumin, oregano, bay, cilantro — and all that flavor just gets sealed into the delicious broth. It’s familiar but definitely not ordinary.
You can certainly customize to your desires; add some kale at the end, maybe even potatoes with the carrots, or corn. I would have used jalapenos if I had some on hand, too. But the red pepper flakes provide a nice heat and this soup hits the spot if you’re craving something spicy and filling, that you can throw avocado on.