1 Can Black Beans (or raw Beans preferably- but raw beans will need to be soaked overnight or up to 6 hours)
1 Can Cannellini Beans
1 Can Kidney Beans
1 Can Garbanzo Beans
Handful of Blue Corn Tortilla Chips (I Prefer ones cooked in Virgin Coconut Oil)
1 Jalapeño Pepper
1/2 Ripe Avocado
1 Cup Quinoa
2 Can Vegetarian Broth
2 Cans Diced Tomatoes
3 Cloves Garlic
1/2 Chopped White Onion
1/2 Chopped Sweet Yellow Onion
Salt and Pepper to taste
Fresh rinsed and chopped Parsley (1-2 tsp)
Fresh rinsed and chopped Cilantro (1-2 tsp)
Heat Large Soup Pot on Medium Low
Add EVOO, Chopped Onions, Parsley, Cilantro, minced Garlic, salt and pepper to taste. Sauté for 5 minutes.
Thoroughly rinse cooked beans and add to the pot. Cook for 10 minutes on Low. (Add EVOO as needed)
While that is cooking, boil quinoa in a separate pot, until tender.
Add Diced tomatoes to the bean mixture in the soup pot. Raise to medium low and cook for 10 minutes.
Add Vegetable Broth to the tomato bean mixture.
Cook on medium low for 15 minutes, constantly stirring.
Add cooked Quinoa to the mix.
Cook on low heat for 45 minutes, stirring every 10-15 minutes.
Add to a Large Serving bowl and top with Fresh Cilantro, Tortilla Chips, Sliced Jalapeño, and Sliced Avocado Strips