Spicy 3-Bean and Quinoa Soup

1 2/3 cup dried pinto beans
1 cup dried black beans
2/3 cup dried garbanzo beans
2 yellow onions, chopped
4-6 cloves garlic
6-8 cups vegetable broth or water
2 tbsp ground cumin
1 tbsp chili powder
1 1/2 tsp dried oregano
1 tbsp Tony’s Cajun seasoning
1/2 tsp crushed red pepper flakes
1 bay leaf
1 can hominy, drained or 1 cup frozen corn
Salt and pepper to taste

Cooked quinoa
Tortilla chips
Lime wedges

Rinse pinto, black and garbanzo beans well to remove any debris, then pour into a large pot of fresh water. Bring to a boil then remove from heat, cover and let sit for 1 hour. After an hour, drain water, rinse beans again and return to pot with enough water or vegetable broth to cover.  Add onions, garlic and spices and cook until beans are almost tender, about an hour. Add hominy and cook until beans are very tender, another 30 minutes to an hour. Season with salt and pepper as desired.
Ladle soup over quinoa in bowls and garnish with cilantro. Serve lime wedges and tortilla chips on the side.


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