Black Bean and Quinoa Soup

Black Bean and Quinoa Soup

6 servings
This hearty vegan soup is full of Southwest flavors and textures. The ingredients are simple and it's really easy to make. It is tasty and packed full of plant-based protein and fiber.

Ingredients

  • 1 tbsp olive oil
  • 3 garlic cloves

    minced

  • 1 onion

    chopped

  • 4 carrots

    peeled and chopped

  • 2 celery stalks

    chopped small

  • 3 tbsp tomato paste
  • 1 cup quinoa
  • 30 oz black beans

    2 cans drained

  • 9 cups water
  • 1 tbsp smoked paprika
  • 2 tsp salt
  • 1 cup frozen corn
  • 1 bunch cilantro
  • 2 chipotle peppers in adobo
  • 2 avocados

    peeled and diced

  • 2 limes

    cut in wedges

  • 2 green onions

    chopped

Directions

  1. 1

    In a large pot, over medium heat, heat oil and fry onion and garlic for 5 minutes until fragrant.

  2. 2

    Add celery and carrots and cook for 5 minutes stirring occasionally.

  3. 3

    Add tomato paste and cook, stirring often for 5 minutes until the color gets deeper red.

  4. 4

    Add 8 cups water, beans, quinoa and corn.

  5. 5

    In a high speed blender, combine half bunch cilantro, chipotle peppers and water. Blend until smooth and add to pot.

  6. 6

    Cover to boil then simmer 20 minutes until veggies are soft and quinoa is cooked.

  7. 7

    Garnish with chopped cilantro, green onion, lime wedges and avocado.

Black Bean and Quinoa Soup

Black Bean and Quinoa Soup

40 min6 servings

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!

About this Recipe

Craving a deeply satisfying, plant-based meal that’s both easy to make and bursting with flavor? This Black Bean and Quinoa Soup delivers a hearty bowl of Southwest-inspired comfort, perfect for any day of the week.

Why This Soup Works

The brilliance of this recipe lies in its simple yet powerful combination of ingredients. The blend of protein-rich black beans and quinoa creates a substantial foundation, ensuring every serving is incredibly filling and packed with fiber. Smoked paprika and chipotle peppers infuse the broth with a robust, earthy warmth and a gentle kick, embodying those beloved Southwest flavors. Fresh cilantro, creamy avocado, and bright lime juice added at the end elevate the entire experience.

What to Expect

Prepare for a spoonful of pure comfort. This soup offers a savory, smoky depth with just the right amount of spice from the chipotle peppers. The quinoa adds a pleasant texture, contrasting with the tender black beans and crisp chopped vegetables. It’s a wholesome, feel-good dish that leaves you nourished and content, proving just how satisfying a vegan meal can be. You'll find yourself reaching for another bowl of this easy-to-make, flavorful creation.

Customization & Variations

This Black Bean and Quinoa Soup is wonderfully adaptable to your preferences. To adjust the heat, simply increase or decrease the amount of chipotle peppers in adobo. For an extra layer of freshness, pile on more chopped cilantro, diced avocado, or green onions right before serving. A generous squeeze of fresh lime juice is always a welcome finish, brightening all the rich flavors.

Serving & Context

This hearty soup is ideal for a comforting weeknight dinner or a wholesome lunch. Serve it piping hot, garnished with plenty of fresh cilantro, creamy avocado, and a wedge of lime for squeezing.

Frequently Asked Questions