Step 1
Heat the oil in a large soup pot. Add the chopped sweet onion and sauté over medium-low heat until translucent. Add the chopped carrots, chopped zucchini, and minced garlic, and continue to sauté for about 5-7 minutes.
Step 2
Place your bouillon cube into a medium sized bowl. Boil 6 cups of water and pour over the bouillon cube. Stir well to dissolve. Add bouillon mixture, tomatoes, red quinoa, black beans, and spices and seasonings. Bring to a boil and then simmer gently for 15 to 20 minutes.
Step 3
Add the roughly chopped spinach, stir well, and cover. Simmer on low for about 15-35 minutes. The longer you cook it the more the flavors will develop. Taste test and adjust seasonings if necessary. This soup will be even better the next day! Garnish with nuts of choice if preferred.