time saving meal prep system

Slow Cooker Tex-Mex Quinoa Vegetable Soup – CE

Slow Cooked Tex-Mex Quinoa Vegetable Soup - CE
Avocado and tortilla chips
Slow Cooked Tex-Mex Quinoa Vegetable Soup - CE
Avocado and tortilla chips

Ingredients

Prep
  • 2 can black beans
  • 2 celery stalks
  • 1/2 C frozen onion
  • 1/2 C frozen sliced carrots
  • 1 C frozen corn
  • 1 can diced tomatoes & chilies
  • 3 T tomato paste
  • 2 t chili powder
  • 1 t cumin
  • 1/2 t garlic powder
  • 2 bay leaves
On Cooking Day
  • 1 C quinoa
  • 6 C vegetable broth
  • 2 avocados
  • 1 lime optional
  • 1/4 chopped fresh cilantro
  • 1 pkg tortilla chips

Instructions

To Assemble
  1. Drain and rinse black beans and add to large zipper bag.
  2. Slice celery into small pieces and add to same zipper bag along with the remaining prep ingredients. Shake to mix.
To Cook
  1. Add quinoa, prepped ingredients and vegetable broth to slow cooker. Stir to mix well. Cook on low for 5-7 hours.
  2. Top with cilantro.
  3. Serve with diced avocado and tortilla chips. Lime wedges are optional, but pairs well with a squeeze of lime juice.

Ingredients

Prep
  • 2 can black beans
  • 2 celery stalks
  • 1/2 C frozen onion
  • 1/2 C frozen sliced carrots
  • 1 C frozen corn
  • 1 can diced tomatoes & chilies
  • 3 T tomato paste
  • 2 t chili powder
  • 1 t cumin
  • 1/2 t garlic powder
  • 2 bay leaves
On Cooking Day
  • 1 C quinoa
  • 6 C vegetable broth
  • 2 avocados
  • 1 lime optional
  • 1/4 chopped fresh cilantro
  • 1 pkg tortilla chips

Instructions

To Assemble
  1. Drain and rinse black beans and add to large zipper bag.
  2. Slice celery into small pieces and add to same zipper bag along with the remaining prep ingredients. Shake to mix.
To Cook
  1. Add quinoa, prepped ingredients and vegetable broth to slow cooker. Stir to mix well. Cook on low for 5-7 hours.
  2. Top with cilantro.
  3. Serve with diced avocado and tortilla chips. Lime wedges are optional, but pairs well with a squeeze of lime juice.