Red Soup

For whatever reason, I had a lot of red colored ingredients in my fridge that needed using-up this weekend. So I made Red Soup (my own invention).

Red Soup

• olive oil
  
• 1 cup chopped red onion
• 2 cloves minced garlic
  
• 1 chopped red bell pepper
• 2 or 3 cups chopped Swiss chard stalks
• 3 cups cooked red kidney beans
• 1 quart diced tomatoes, undrained
• 1 can whole kernel corn, undrained
• 4 cups beef or vegetable broth
• 1 cup quinoa
• 8-10 cups coarsely chopped Swiss chard leaves
• 3/4-1 cup Goya cilantro base (or just puree one bunch of cilantro (stems and all) with green chilies, garlic, and onion to make a paste)
  
• 1 tsp black pepper
• 1 tsp whole leaf thyme (1/4 tsp ground thyme)
• 1 tsp curry powder
• 1 tsp chili flakes (or less if you don't like spicy food)

1. Pull out a shiny red pot.
2. Heat a few tablespoons of olive oil over medium heat and saute onions. Cook until onions are soft, 5 minutes.
3. Add chard stalks and cook another 5 minutes.
4. Add garlic then add red bell pepper and cook another 5 minutes.
5. Pour in tomatoes, corn, beef broth, cilantro base, and other seasonings.
6. Then add chard leaves and quinoa. Bring to a boil and then let simmer for 15 minutes to cook down the leaves and grain.
7. Make sure you get Eddie's approval.
8. Add cooked beans and let simmer 5 minutes to heat beans.
9. Serve in bowls and sprinkle with cheese.