The Garden Grazer

Quinoa Black Bean Soup

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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.

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
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Comments

  3. Rachel

    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

    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

      Your substitutions sound delightful! Glad you enjoyed and thank you so much for sharing 🙂

      Reply

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