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Quinoa Black Bean Soup

May 11, 2012 By Kaitlin McGinn 10 Comments

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

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.

Hope you enjoy this simple, satisfying meal as well. I’d love to hear any variations you come up with!

Quinoa black bean soup cooking in a stockpot
Spoonful of vegan quinoa black bean soup with spinach
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5 from 1 vote

Quinoa Black Bean Soup

This cozy soup is both easy and nourishing! Made with Mexican-inspired seasonings, plus 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
  • 2-3 oz. fresh baby spinach

Toppings (optional):

  • Fresh cilantro, hot sauce, avocado, tortilla chips, fresh lime juice, etc.
Prevent your screen from going dark

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
Did you make this recipe?Please leave a star rating or comment below.
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quinoa bean soup photo collage

If you’re enjoying this Quinoa Black Bean Soup, also check out:

  • Smoky Tomato Lentil Soup
  • Chickpea Noodle Soup
  • Vegan Corn & Potato Chowder

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!)

Filed Under: Gluten-Free, Main Dish, Mexican-Inspired, Recipe, Soup, Vegan, WFPBNO Tagged With: autumn, black beans, cumin, family-friendly, oregano, quinoa, spinach, weeknight, winter

Previous Post: « Taco Seasoning
Next Post: Cheesy Broccoli Quinoa Casserole (Vegan) »

Reader Interactions

Comments

  1. 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!

    Reply
    • Kaitlin | The Garden Grazer

      May 12, 2012 at 6:11 pm

      Thank you, CJ! 🙂

      Reply
  2. Alida

    May 11, 2012 at 6:52 pm

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

    Reply
  3. 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!

    Reply
  4. 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!!

    Reply
    • 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 🙂

      Reply
  5. Anonymous

    September 29, 2013 at 3:56 pm

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

    Reply
    • Kaitlin | The Garden Grazer

      October 8, 2013 at 4:10 pm

      Hope you enjoyed!

      Reply
  6. Jen

    November 8, 2015 at 10:40 pm

    This. Is. Delicious.

    Reply
    • Kaitlin | The Garden Grazer

      November 9, 2015 at 8:00 pm

      Yay! Thank you for giving it a try and sharing your kind feedback!

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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