Ingredients

• 1 Tbsp Oil
• 1 cup Onion diced
• 4 Garlic Cloves minced
• 1 Serrano Chile minced
• 1 tsp Ground Cumin
• 1/2 tsp Ground Black Pepper
• 1/2 tsp Salt
• 2 Tomatoes diced
• 1 Yukon Gold Potato medium, cubed
• 8 cups Vegetable Broth
• 1 cup Yellow Corn Kernels
• 1 cup Red Bell Pepper diced
• 3/4 cup Quinoa
• 1/4 cup Parsley chopped
• 2 Tbsp Cilantro chopped
• 2 Tbsp Lime Juice

Instructions

1. Heat oil in soup pot over medium heat. Add onion and cook until soft, about 10 minutes. Add garlic, serrano chile, cumin, salt and pepper and cook until fragrant, about 1 – 2 minutes.
2. Add tomatoes, potatoes and broth and let cook over medium to medium-low heat until potato is soft, about 40 minutes.
3. Add corn, red pepper and quinoa and let cook until quinoa is beginning to soften, stirring occasionally, about 8 minutes.
4. Add parsley, cilantro, and lime juice just before serving.