Veggie Mexican Quinoa Soup

Oh my word I made this the other day and it was so good I just had to share it with you! I make a lot of vegetarian/vegan friendly meals because I have several friends who are vegetarian and one who is lactose intolerant. This dinner fits the bill for all of them! Ben and I eat meat but we love this dish so much, I hope you do too!

Here's the original recipe (I adapted it from Contentedness Cooking)

I also doubled the recipe because it's so good you'll want to go back for seconds! Which means this recipe still only feeds four people...

Ingredients:

• 1 cup quinoa (uncooked)
• 28 oz can diced tomatoes
• 1 red or yellow bell pepper chopped
• 4 cups vegetable broth 
• 6 cloves garlic minced
• 2 15 oz cans black beans (drained)
• 1 cup frozen corn
• 2 tsp cumin
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup shredded Mexican cheese
• 1 bunch cilantro
• 2 avocados

Directions:

1. Add the quinoa, tomatoes, bell pepper, veggie broth, and garlic into a large pot on the stove. Bring to a boil then cook on medium for 10 minutes.
2. Add the black beans, corn, cumin, lime juice, salt & pepper and cook for an additional 5 minutes.
3. Garnish with Mexican cheese, cilantro, and avocado.  

Did you try making it? Please tell me what you think!