Wednesday, November 17, 2010

Spicy Vegetable Pinto Soup

olive oil
1 small onion, chopped
2 cloves garlic, minced
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1 large zucchini, quartered lengthwise and thick sliced
1 tsp cumin
1 tsp. oregano
1 tbsp chili powder
1 (15 oz). can hominy, drained
1 (8oz). can tomato sauce
3 c. water
1 Knorr Vegetable bouillon cube
1 can pinto beans, drained (white, kidney and black beans all work great here too)
2 handfuls of spinach, chopped
1 - 2 c. cooked quiona

Saute onion and garlic in oil until tender. Add the red bell pepper, jalapeno and zucchini and cook until bell pepper is cooked, the zucchini wont be yet but that is fine. Turn the heat to medium and add the cumin, oregano, chili powder and some salt and pepper. Add the tomato sauce, hominy, spinach, beans, water, and bouillon cube. Simmer until veggies are tender about 20 minutes. Add the quinoa and simmer just until the quinoa is heated through.

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