This soup is packed with protein, which makes it a perfect lunch on a busy day. As a kid I didn’t really like soups, we had them before every meal, it took over forty years for me to get to enjoy them and now I’ll even have one for breakfast!

• 1 tablespoon olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 1 cup fresh tomatoes
• 1 teaspoon ground wild cumin
• 1 teaspoon oregano
• 1 teaspoon red pepper flakes
• 1/2 cup uncooked quinoa
• 1 large carrot, cut into obliques
• 2 bay leaves
• 4 cups vegetable broth
• 1 (24-ounce) can black beans
• Chopped fresh cilantro TT

For serving: tortilla chips, avocados.

Heat a pot over medium heat, sauté the onion in the olive oil with a pinch of salt, for about 5 minutes. Add the garlic and sauté with the onions for another 1/2 minute, until fragrant. Add tomatoes, cumin, oregano, red pepper flakes and cook until the tomatoes break down a bit.

Add the well rinsed quinoa, bay leaves, and 2 cups of broth. Bring to boil and cover with lid, let boil for 5 minutes.

Add the remaining broth, the black beans with their liquid, and the cilantro, cover and bring to a boil, then remove the lid, lower the heat to a simmer, and cook for 10 more minutes.

Taste for salt and seasonings, adjust and let it sit for another 10 minutes.

Remove the bay leaves and served topped with crushed tortillas, avocado and cilantro.