Vegetarian Taco Soup

Heat the olive oil in a large pot or Dutch oven and sauté the onion and red bell pepper for four to five minutes until the onion is translucent and the pepper is soft.
1 tablespoon olive oil
1 medium red onion
1 medium red bell pepper
Stir in the taco seasoning and ancho chili and continue to cook for a further minute.
3 tablespoons taco seasoning
1 dry ancho chili
Next add the black beans, red kidney beans, uncooked quinoa, frozen sweet corn, diced tomatoes, and vegetable broth.
1 can (14 oz / 400 g) black beans
1 can (14 oz / 400 g) red kidney beans
½ cup uncooked quinoa
½ cup frozen sweetcorn
1 can (14 oz / 400 g) diced tomatoes
5 cups vegetable broth
Stir everything well to combine and bring to a gentle boil. Lower the heat and simmer for 20 minutes or until the quinoa is cooked. If you notice the soup getting too thick, add some more vegetable broth.
Finally, stir in the lemon juice and adjust the seasoning to taste. Serve hot with your favorite toppings such as sliced radishes, grated cheese, sliced scallions, avocado or tortilla chips.
Juice of half a lemon
Salt and freshly ground black pepper to taste