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Black bean and quinoa soup with sweet corn in a white bowl with serving spoon

Black Bean Quinoa Soup (Easy!)

Simple yet nourishing! This hearty soup features black beans, quinoa, sweet corn, and delicious Mexican-style flavors. Garnish it with your favorite toppings!
AuthorKaitlin - The Garden Grazer
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:45 minutes
CourseMain Dish, Soup
CuisineGluten-Free, Oil-Free, Vegan
Servings5 bowls

Ingredients

  • 1 yellow onion
  • 1 medium carrot
  • 3-4 cloves garlic
  • 5 cups vegetable broth
  • 15 oz. can diced tomatoes
  • 15 oz. can black beans
  • 1/2 cup white quinoa
  • 1 cup sweet corn
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika (or chili powder)
  • 1 tsp. dried oregano
  • 1/2 cup fresh cilantro
  • 1 Tbsp. fresh lime juice (optional but recommended)

Toppings of choice:

  • Hot sauce, diced avocado, tortilla chips, more lime juice or cilantro, etc.

Instructions

  • Dice onion and carrot.
  • In a stockpot over medium-high heat, sauté onion and carrot for 7-8minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
  • Meanwhile, mince garlic.
  • When onion is translucent, add garlic, cumin, smoked paprika, and oregano. Stir and sauté 1-2 minutes.
  • Add vegetable broth, diced tomatoes, black beans (rinsed and drained), and quinoa (rinsed and drained). Cover and bring to a light simmer.
  • Then reduce heat and simmer for 15-20 minutes or until quinoa is cooked through.
  • Meanwhile, chop cilantro. After soup is done cooking, stir in cilantro and lime juice (if using).
  • Salt & pepper to taste to enhance the flavors. Serve with any toppings of choice.

Notes

Add greens: Stir in 1-2 cups chopped spinach during the last couple minutes of cooking time.
Other veggies: Swap in celery, diced green chiles, bell pepper, roasted bell pepper, sweet potato, white potatoes, zucchini, butternut squash, etc.
Make it spicy: Add jalapeño, cayenne pepper, chili powder, red pepper flakes, or chipotle to taste.
Thickness: The quinoa continues to soak up liquid as it sits and will thicken the soup. Use more broth (or slightly less quinoa) for a thinner soup if desired.
Recipe originally published May 2012. Updated February 2024.

Nutrition Per Serving (Estimate)

Calories: 217 kcal | Carbohydrates: 43 g | Protein: 10 g | Fat: 2 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 696 mg | Fiber: 10 g | Sugar: 7 g | Vitamin A: 3044 IU | Vitamin C: 16 mg | Calcium: 90 mg | Iron: 4 mg