Spicy Black Bean and Quinoa Soup Recipe

Heat olive oil in a large saucepan over medium-high heat. Add onion celery and carrot; cook and stir until onion is translucent and celery and carrot are crisp-tender 3 to 5 minutes. Stir in garlic paprika and red pepper flakes; cook until fragrant about 1 minute.

Pour chicken broth water and quinoa into the saucepan. Bring to a simmer; reduce heat to medium-low cover and cook until quinoa is tender about 20 minutes.

Stir in diced tomatoes with juice black beans and corn. Bring back to a simmer and cook uncovered until black beans are heated through about 5 minutes. Season with salt and pepper.