Yield
6 Servings
Preparation time
30 minutes
Ingredients
1 T Olive oil
1⁄2 c Quinoa
1 cn Black beans (drained and rinsed)
1 cn Rotel
32 oz Swanson Chicken Broth
1⁄2 t Pepper
1 T Garlic (minced)
2 t Cumin
1 1⁄2 t Oregano
2 t Chili powder
1 c Bell pepper (diced)
1 c Onion (diced)
3 c Kale (torn leaves from stem)
Instructions
<p>Heat olive oil in a large soup pot over medium heat. Add onion and bell pepper. Cook, stirring often for 4-5 minutes. Add remaining ingredients except for the kale. Stir and bring to a boil. Reduce heat to simmer, cover, and cook for 10 minutes.</p>
<p> </p>
<p>Add kale, stir, cover, and continute to cook an additional 7-10 minutes until quinoa appears soft and translucent.</p>
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