Step 1

In a large pot, over medium heat, heat oil and fry onion and garlic for 5 minutes until fragrant.

Step 2

Add celery and carrots and cook for 5 minutes stirring occasionally.

Step 3

Add tomato paste and cook, stirring often for 5 minutes until the color gets deeper red.

Step 4

Add 8 cups water, beans, quinoa and corn.

Step 5

In a high speed blender, combine half bunch cilantro, chipotle peppers and water. Blend until smooth and add to pot.

Step 6

Cover to boil then simmer 20 minutes until veggies are soft and quinoa is cooked.

Step 7

Garnish with chopped cilantro, green onion, lime wedges and avocado.