Best Black Bean And Quinoa Soup Recipes

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SPICY BLACK BEAN AND QUINOA SOUP



Spicy Black Bean and Quinoa Soup image

This is a healthy, tasty soup that is so easy to make. The quinoa adds plenty of protein to this soup.

Provided by STTLADY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 52m

Yield 4

Number Of Ingredients 14

1 teaspoon olive oil
½ cup chopped onion
2 stalks celery, chopped
1 carrot, chopped
1 clove garlic, minced
1 teaspoon ground paprika
½ teaspoon red pepper flakes
2 (15 ounce) cans low-sodium chicken broth
½ cup water
½ cup quinoa
1 (15 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, drained
1 cup frozen corn
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Add onion, celery, and carrot; cook and stir until onion is translucent and celery and carrot are crisp-tender, 3 to 5 minutes. Stir in garlic, paprika, and red pepper flakes; cook until fragrant, about 1 minute.
  • Pour chicken broth, water, and quinoa into the saucepan. Bring to a simmer; reduce heat to medium-low, cover, and cook until quinoa is tender, about 20 minutes.
  • Stir in diced tomatoes with juice, black beans, and corn. Bring back to a simmer and cook, uncovered, until black beans are heated through, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 283.8 calories, Carbohydrate 49 g, Cholesterol 3.6 mg, Fat 3.7 g, Fiber 12.1 g, Protein 15.1 g, SaturatedFat 0.8 g, Sodium 746.4 mg, Sugar 6.8 g

BLACK BEAN, SWEET POTATO, AND RED QUINOA SOUP



BLACK BEAN, SWEET POTATO, AND RED QUINOA SOUP image

Categories     Vegetable

Number Of Ingredients 15

1 cup uncooked red quinoa, rinsed and drained
1/2 tbsp coconut oil (or other oil)
3 garlic cloves, minced
2 cup diced sweet onion (about 1/2 large)
1 jalapeno, seeded if preferred and diced
1 large sweet potato (350 g), peeled and chopped to 1/2-1 inch dice (2.5-3 cups)*
1.5 tsp ground cumin
1 tsp chili powder
1/2 tsp ground coriander
6 cups vegetable broth
1.5 cups cooked black beans (one (15-oz) can rinsed and drained)
fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more)
1/4 tsp cayenne pepper (or red pepper flakes)
2 handfuls Spinach or kale leaves, optional
toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion

Steps:

  • 1. In a medium-sized pot, add quinoa along with 1.5 cups water. Bring to a boil, reduce heat to medium, and cover with tight fitting lid. Simmer covered for about 17 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use. 2. Meanwhile, heat oil in a large wok or pot. Add garlic and onion and sauté for a few minutes over medium heat. Season with salt and pepper. Now add in the jalapeno and sweet potato and sauté for 5-7 minutes more. 3. Stir in the cumin, chili powder, coriander, and broth. Bring to a boil and then reduce heat to medium and simmer for about 18-20 minutes uncovered, or until the potatoes are tender. 4. Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne, and optional spinach. Season with salt and pepper to taste, adding more spice if desired. 5. Garnish soup with cherry tomatoes, cilantro, green onion, corn chips, avocado, and/or cashew cream.

BLACK BEAN AND QUINOA SOUP



BLACK BEAN AND QUINOA SOUP image

Categories     Soup/Stew     Bean     Sauté     Stew

Yield 6 servings

Number Of Ingredients 14

1 tablespoon olive oil
1 yellow onion, diced medium
4 cloves garlic, minced
1 cup chopped fresh tomato
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 cup quinoa
2 large carrots, cut into 1/4 inch pieces or so
2 bay leaves
4 cups beef (or veggie) broth, divided
1 24 oz can black beans
1/2 cup chopped cilantro, plus extra for garnish
Other possible additions: kale at the end, maybe even potatoes with the carrots, or corn. I would have used jalapenos.

Steps:

  • - Preheat a 4 quart pot over medium heat. - Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic and saute with the onions for a few seconds. Then add tomato, cumin, oregano and red pepper flakes and cook for a minute or so, just to break down the tomatoes a bit. - Add quinoa, carrots and bay leaves, and then pour in 2 cups of the broth. Cover and bring to a boil. Let boil for 5 minutes or so, until al dente (that's mostly tender with a little bite.) - Add the remainder of the broth, the black beans with their cooking liquid, and the cilantro. Cover and bring to a boil, then remove the lid, lower heat to a simmer and cook for 10 more minutes or so, to cook the quinoa the rest of the way. - Taste for salt and seasonings and let sit for 10 minutes or so to allow the flavors to marry. Remove bay leaves and serve topped with crushed tortillas, avocado and cilantro.

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