Black Bean and Quinoa Soup
Wow! That’s what you will be saying after you taste this delicious soup. It is fresh and satisfying with protein packed black beans and quinoa. Best of all it is so easy, it will become your go-to weeknight meal.
Quinoa (pronounced KEEN-wah) is the star of this soup. There are three main types – red, black, and white. Feel free to use whichever one you like, I’m using white because that is what I had in my pantry. The beauty of quinoa is that it is gluten-free, high in protein, and high in fiber. Now I’m hungry, let’s get to it!
2 Tbsp olive oil
1 medium onion – chopped
2 garlic cloves, minced
1 jalapeno – chopped
3 large carrots – chopped
4 cups veggie broth
1 – 28 oz can fire-roasted tomatoes
1 medium zucchini – chopped
1 – 15 oz can black beans – rinsed and drained
1/2 cup frozen or fresh corn
1 cup quinoa, rinsed and drained (I used a frozen package of quinoa and kale)
1 Tbsp tomato paste
1 Tbsp chili powder
1 Tbsp Dijon mustard
1 Tbsp cumin
1 tsp oregano
Salt & pepper to taste
1 avocado – sliced – optional
1/2 cup cilantro – chopped – optional
1. Heat oil in large Dutch oven over medium heat. Add chopped onion, carrots, minced garlic, and jalapeno. Saute 5 minutes.
2. Stir in the veggie broth, tomatoes, zucchini, black beans, corn, quinoa and boil. Cover, reduce heat to low, and simmer for 20 min.
3. Season with chili powder, Dijon mustard, cumin, oregano, salt and pepper. Garnish with avocado and cilantro.
Serve with a side salad, slice of crusty bread and you have a deeply satisfying meal. I always eat my soup as soon as possible, however if you let this set it only gets better. The leftovers are amazing!
When you taste this, tag me on Instagram or Facebook! I would love to hear how much you enjoyed it!
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