Black Bean and Quinoa Soup
Cozy Up with a Bowl of Black Bean and Quinoa Soup
As the weather cools down, there’s nothing quite as comforting as a warm, hearty soup. Today, we’re sharing a recipe for Black Bean and Quinoa Soup that’s packed with flavor, protein, and nutrients. This isn’t just another soup; it’s a vibrant, satisfying meal that’s perfect for a weeknight dinner or a cozy lunch.
This soup is a fantastic way to incorporate more plant-based protein into your diet. Quinoa, a complete protein, combined with the fiber-rich black beans, creates a filling and nutritious base. The smoky chipotle peppers and fresh cilantro add a delightful depth of flavor that will have you coming back for seconds.
What makes this Black Bean and Quinoa Soup special?
- Flavorful & Hearty: The combination of smoky chipotle, fresh cilantro, and hearty beans and quinoa creates a truly satisfying soup.
- Nutrient-Packed: This soup is loaded with protein, fiber, and essential vitamins and minerals.
- Easy to Make: With a relatively short cook time, this soup is perfect for busy weeknights.
- Versatile: Feel free to customize this soup with your favorite toppings and add-ins.
Tips for the Best Soup:
- Spice Level: Adjust the number of chipotle peppers to control the heat. Start with one and add more to taste.
- Blending: Using a high-speed blender for the cilantro and chipotle mixture ensures a smooth and flavorful base.
- Garnish Generously: Don’t skimp on the garnishes! Avocado, lime wedges, and green onions add a burst of freshness and flavor.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I substitute other beans for black beans?
A: While black beans are preferred for their flavor and texture, you can substitute pinto beans or kidney beans if needed.
Q: What can I serve with this soup?
A: This soup pairs well with a side salad, cornbread, or a simple avocado toast.
We hope you enjoy this delicious and healthy Black Bean and Quinoa Soup! It’s a perfect way to nourish your body and soul on a chilly day.
Black Bean and Quinoa Soup
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 medium onion chopped
- 4 medium carrots peeled and chopped
- 2 stalks celery 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 peppers chipotle peppers in adobo
- 2 medium avocados peeled and diced (for garnish)
- 2 wedges limes (for garnish)
- 2 stalks green onions chopped (for garnish)
Instructions
- In a large pot, over medium heat, heat oil and fry onion and garlic for 5 minutes until fragrant.
- Add celery and carrots and cook for 5 minutes stirring occasionally.
- Add tomato paste and cook, stirring often for 5 minutes until the color gets deeper red.
- Add 8 cups water, beans, quinoa and corn.
- In a high speed blender, combine half bunch cilantro, chipotle peppers and water. Blend until smooth and add to pot.
- Cover to boil then simmer 20 minutes until veggies are soft and quinoa is cooked.
- Garnish with chopped cilantro, green onion, lime wedges and avocado.
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