If you love southwest-style soups, this one is amazing. We started making it last summer when my dad had a bumper crop of tomatoes and kept sharing with us. Remember that you might have to tweak ratios and cooking times because it's still a work in progress (as is pretty much every recipe we post here).
You'll need a large baking sheet, a soup pot, and a mixing bowl. Preheat the oven to about 350 degrees.
While everything is roasting, rinse two cans of beans and add them to your soup pot. One can needs to be black beans, but we use a different kind of bean for the second can, just for color and variety. Also, Alex believes the white beans are magic (yes, he's an adult--he still thinks they're magic).
When the quinoa is cooked (the pearls will be sort of transparent and have the consistency of al dente pasta and it takes about 15 minutes), add the roasted tomatoes, garlic and onions. Allow the soup to simmer for another fifteen minutes, at least (we prefer 25 minutes).
We serve this with a sprinkle of cheese and warm cornbread. Be sure to scatter cornbread crumbs near your glass when you serve it, especially if you plan to take a picture and post it on your blog.