Veggie Tortilla Soup with Quinoa


  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 3 carrots chopped
  • salt and pepper
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 28 ounces canned crushed tomatoes
  • 4 cups vegetable stock
  • 1 zucchini chopped
  • 1/3 cup uncooked quinoa
  • 1 15-ounce can pinto beans
  • 1 15-ounce can corn
  • avocados cilantro, cheese, limes (optional, for serving)


  1. Heat the olive oil over medium heat in a large pot. Add onion, garlic, and carrots and season with salt and pepper. Cook, stirring occasionally, until carrots are tender. Stir in the cumin, crushed tomatoes, and vegetable stock. Bring to a simmer and stir in the quinoa. Simmer uncovered until quinoa is cooked, about 15 minutes. With 5 minutes remaining, stir in pinto beans and corn. Serve hot with avocado, cilantro, cheese, and limes on top!