Name: Quinoa Black Bean Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 onion; 1 medium carrot; 3 cloves garlic; 4 cups vegetable broth*; 15 oz. can diced tomatoes (or petite, fire-roasted, etc.); 1/2 cup white quinoa (uncooked); 15 oz. can black beans; 1 tsp. ground cumin; 1 tsp. dried oregano; 1 tsp. chili powder (I use mild); 2-3 oz. fresh baby spinach; Fresh cilantro, hot sauce, avocado, tortilla chips, fresh lime juice, etc.

This easy, nourishing Mexican-inspired Quinoa Black Bean Soup with spinach is such a simple dish to assemble. Pleasantly filling and satisfying and packed with plant-based nutrients! (Vegan, gluten-free, oil-free)

Bowl of vegan quinoa black bean soup with cilantro

This Mexican-inspired quinoa & black bean soup is deliciously satisfying and easy to adapt. Plus I love the hearty texture of the quinoa and bean combination.

It's a great healthy recipe to have in your back pocket for weeknights because it's simple to prepare and forgiving to adaptions and substitutions.

Spoonful of vegan quinoa black bean soup with spinach

Ingredients for Quinoa Bean Soup

Onion
Carrot
Garlic
Vegetable broth
Diced tomatoes (regular or fire-roasted)
White quinoa
Black beans
Ground cumin
Dried oregano
Chili powder (I use mild)
Fresh baby spinach

Vegan quinoa black bean soup in a white bowl

This soup is gently spiced with warm flavors of cumin, oregano, and chili powder. (Change it up how you see fit, however.)

I love serving it with fresh cilantro and hot sauce. You could also try diced avocado, crumbled tortilla chips, or a squeeze of fresh lime juice.

Quinoa black bean soup cooking in a stockpot

Print Recipe Pin Recipe Leave a Review

5 from 2 votes

Quinoa Black Bean Soup

Easy to prepare and made with Mexican-inspired seasonings. Plus it's pleasantly satisfying and packed with plant-based nutrients.

AuthorKaitlin - The Garden Grazer

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

CategoryMain Dish, Soup

CuisineGluten-Free, Oil-Free, Vegan

Servings5 bowls

Ingredients

US Customary - Metric

1 onion
1 medium carrot
3 cloves garlic
4 cups vegetable broth*
15 oz. can diced tomatoes (or petite, fire-roasted, etc.)
1/2 cup white quinoa (uncooked)
15 oz. can black beans
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. chili powder (I use mild)
2-3 oz. fresh baby spinach

Toppings (optional):

Fresh cilantro, hot sauce, avocado, tortilla chips, fresh lime juice, etc.

Instructions

Dice onion.
In a stockpot over medium-high heat, sauté onion for 7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
Meanwhile, dice carrot and mince garlic.
When onion is translucent, add carrot, garlic, cumin, oregano, and chili powder. Stir and sauté 1-2 minutes.
Add vegetable broth and diced tomatoes. Cover and bring to a light simmer.
Rinse and drain both quinoa and black beans. Add to pot.
Reduce heat and simmer for 15-20 minutes until quinoa is cooked.
Roughly chop spinach and add during the last couple minutes of cook time.
Salt/pepper to taste. Serve with toppings if desired.

Notes

*Increase broth to 5-6 cups for a more brothy soup. The quinoa continues to soak up liquid as it sits and will thicken the soup to a more stew-like consistency. (Alternatively, you can cook the quinoa separately, and add it in at the end.)

Change it up with your own favorite veggies: sweet corn, celery, bell pepper, kale, potato, etc.

Spice it up with jalapeno, cayenne pepper, chipotle, etc.

Nutrition Per Serving (Estimate)

Calories: 189 kcalCarbohydrates: 36 gProtein: 9 gFat: 2 gSaturated Fat: 1 gPotassium: 690 mgFiber: 9 gSugar: 5 gVitamin A: 3746 IUVitamin C: 16 mgCalcium: 105 mgIron: 5 mg

(Please see FAQ for why sodium content is not calculated.)

Did you make this recipe?Please leave a star rating or comment below

If you're enjoying this soup, also check out:

Come join The Garden Grazer on Instagram and share a photo if you make this recipe! (Also please leave a review/star rating below if you give it a try - your feedback is always very appreciated, thank you!)

Comments

Jen

November 08, 2015 at 10:40 pm

This. Is. Delicious.

- Kaitlin | The Garden Grazer
  
  November 09, 2015 at 8:00 pm
  
  Yay! Thank you for giving it a try and sharing your kind feedback!
  
Anonymous

September 29, 2013 at 3:56 pm

I can't wait to try it!! is dinner tonight...

- Kaitlin | The Garden Grazer
  
  October 08, 2013 at 4:10 pm
  
  Hope you enjoyed!
  
Seriouswon

June 19, 2012 at 12:09 am

I went with what I had in the house. I mixed white and red quinoa. Kale for spinach. Added garlic scapes with the saute. I had only one can of black beans so I also added a can of garbazo beans. I like spice so I also added some ground red pepper. I added the kale with the stock since it is not as tender as spinach. Yum!!

- Kaitlin | The Garden Grazer
  
  June 19, 2012 at 2:39 am
  
  Your substitutions sound delightful! Glad you enjoyed and thank you so much for sharing 🙂
  
Rachel

May 18, 2012 at 8:45 pm

This looks delicious - I just bought quinoa and a ton of veggies, so this looks like a perfect, easy meal. Can't wait to try it!

Alida

May 11, 2012 at 6:52 pm

Yummy quinoa. A very good alternative to meat and very tasty. Excellent dish!

CJ - Food Stories

May 11, 2012 at 5:14 pm

I just had to pin this ... immediately caught my eye b/c it's so bright and easy!

- Kaitlin | The Garden Grazer
  
  May 12, 2012 at 6:11 pm
  
  Thank you, CJ! 🙂