Step 1

Add the olive oil, onion, carrot, and celery to a large, heavy-bottomed soup pot.  Over medium heat, saute the veggies for 5 minutes.

Step 2

Add the garlic, seasoning salt, paprika, chili powder, oregano, thyme, and cumin.  Cook for 5 minutes.

Step 3

Next, add the beans and stock.  Stir to combine, cover, and cook for 15 minutes.  Stir at the 7-minute mark.

Step 4

Add the quinoa and stir to combine.  Cover and cook for another 15 minutes.  Again, stir well at the 7-minute mark.

Step 5

Stir in the parsley and serve.