Black Bean Quinoa Soup
Warm, hearty, and packed with protein, this Black Bean Quinoa Soup is the ultimate comfort food for chilly evenings or healthy meal prepping. Bursting with wholesome ingredients like black beans, quinoa, and vibrant vegetables, it combines rich spices including smoked paprika and cumin, giving it a smoky, earthy flavor with a hint of zest from fresh lime juice. Ready in just 50 minutes, this one-pot recipe is not only easy to make but also gluten-free and vegetarian, making it perfect for a wide variety of dietary needs. Garnish with creamy avocado slices and fresh cilantro for a delicious finishing touch that takes this soup to the next level. Perfect for a cozy dinner or as leftovers for lunch, this nutritious soup delivers bold flavor and nourishing satisfaction in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.75 cups quinoa
- 6 cups vegetable broth
- 1 can canned diced tomatoes (14.5 ounces)
- 2 cups cooked or canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 avocado, sliced (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until translucent.
Stir in the minced garlic, diced carrots, and diced celery. Sauté for an additional 5 minutes until the vegetables are softened.
Sprinkle in the oregano, cumin, and smoked paprika. Stir well to coat the vegetables with the spices and cook for 1 minute to release their aroma.
Add the quinoa, vegetable broth, diced tomatoes (with their liquid), black beans, and corn kernels to the pot. Stir to combine.
Increase the heat to bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the quinoa is fully cooked and the soup has thickened.
Season with salt and black pepper, tasting to adjust if needed.
Stir in the lime juice and simmer for an additional 2 minutes.
Ladle the soup into bowls and garnish with fresh cilantro and avocado slices, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7861 mg | 342% | |
| Total Carbohydrate | 318.0 g | 116% | |
| Dietary Fiber | 67.3 g | 240% | |
| Total Sugars | 55.0 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 630 mg | 48% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 6184 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
