Southwest Quinoa Soup

Yield: 16 servings
Calories: 142
avocado corn bean quinoa soup

Research has shown that Monday mornings are prime-time for heart problems. Start your work week off right with this heart-healthy Sunday night dinner. Served with a big salad and a slice of whole grain bread, this Southwestern soup is something the whole family can enjoy.


  • 8 cups water
  • 1 1/2 cups uncooked organic quinoa
  • 2 1/2 cubes vegan boullion
  • 1 1/2 tbsp all natural taco seasoning
  • 1/2 chopped red onion
  • 1 chopped carrot
  • 4 cloves minced garlic
  • 1/2 tbsp tumeric
  • 1/2 tbsp cumin
  • Bay leaf
  • 1/2 can green enchilada sauce
  • 1/2 can green chilies
  • 1 (15 oz) can kidney beans
  • 1 (15 oz) can black beans
  • 1 cup frozen corn
  • 1 (8 oz) can diced tomatoes
  • 1 lime
  • 1/2 cup chopped fresh cilantro
  • 1 sliced avocado
  • 1 chopped scallion


In a large pot combine the first 16 ingredients (through diced tomatoes) and bring to a boil. Reduce heat to low and simmer until carrots are tender (about 15-20 minutes).

Ladle into bowls, then dress with fresh cilantro, a squeeze of lime juice, avocado slices, chopped scallion and a dollop of yogurt for delicious heart healthy boost. For a complete dinner, serve with a big salad and a slice of whole grain bread.

Recipe courtesy of Chris McLaws – Good Earth Catering in Park City, Utah