Ingredients:

• 3 tablespoons olive oil
• 1 large yellow onion, peeled and diced
• 4 large garlic cloves, minced
• 2 medium carrots, peeled and diced
• 2 tablespoon ground cumin
• 2 teaspoons smoked Spanish paprika
• 2 teaspoons dried oregano
• 2 bay leaves
• 2 tablespoon chili powder
• 3 cups dried black beans, picked over to check for foreign matter
• 7 cups vegetable stock (I like Savory Choice)
• 1/2 cup black quinoa, rinsed
• 1/4 cup orzo (optional)
• 1 tablespoon kosher salt
• 2-3 Parmesan rinds
• 2 tablespoon sherry vinegar

Instructions:

1. Heat the oil in a large heavy bottomed Dutch oven. Add the onion, garlic and carrots, stir to mix.
2. Cover and keep the heat on low. Let the ingredients lightly brown, then add cumin, paprika, oregano, bay leaves, chili and give it a good store.
3. Rinse the beans well and add to the pot, along with the vegetable stock, put the lid on, turn the heat to low and let the soup simmer for 2 hours.
4. Add the quinoa, orzo, salt and Parmesan rinds. Continue to cook until the soup is thick and rich. Remove the Parm rinds and discard.
5. Season to taste and finish with the addition of sherry vinegar.
6. Serve with the assorted garnishes that gives this soup the za za zoom it deserves.
   
   Serves 8-10

Optional Garnish:

• Cubes of avocado, Sour Cream, Lime wedges, Grated Jack Cheese (vegan or not depending on your diet), Fresh cilantro leaves, Crushed Tortilla Chips, Pickled onion.
  Notes: This is a great soup to do ahead and a will thicken. When reheating, add water to create your desired consistency. I always save & freeze the rinds of parmesan cheese when I cannot grate any further. It adds huge flavour to soups & sauce. Eliminate if you are vegan.

Copyright © Caren McSherry 01/2020

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