Tomato Quinoa Black Bean Soup

This is a tomato-mex version of a simple soup I do when I'm down to pantry/freezer staples and I've got cooked grains leftover in the fridge.

Bring to boil:
pureed tomatoes (or roasted tomatoes)
garlic
chicken broth (or veggie broth)
hot water

Add and cook until soft (10-15 min)
carrot, thin sliced
celery, thin sliced
onion, diced

Add once the previous veggies are soft:
frozen corn
cooked black beans
cooked quinoa

Season with:
mild red chili powder
ground cumin
black pepper
salt

Serve hot!