The best hearty soup
This vegan black bean and quinoa soup is hearty and healthy. It's easy to make and full of plant-based protein, fiber and flavor. A hint of chipotle gives it a mild smoky undertone and a little heat. The tomatoes give it a little tang and the blended cilantro gives it a zippy flavor that is really distinct. Squeeze a lime and add a buttery avocado to finish to really make the southwestern flavors pop. Adding quinoa to the soup is a brilliant idea. Not only does it up the plant power with protein but it lends a great texture that makes this vegan soup super filling. Bonus it's gluten-free, low oil and allergy-friendly.
What is quinoa
Quinoa is an ancient grain that is popular for it's high protein and fiber content and versatility. It is a great addition to salads, an amazing side dish and is works very well in soups. Quinoa really shines as a star ingredient in this black bean and quinoa soup. I love to add quinoa to soup because it doesn't swell up like noodles and become unpleasant. To read more about quinoa check out this article where I demystify the quinoa experience.
What are chipotle peppers?
Chipotle peppers are dried and smoked jalapeño peppers. You can buy them dried or packed in a can in adobe sauce. They are as spicy as a jalapeño pepper but they have a sweet and smoky undertone that is really delicious. I use canned chipotles in soups and sauces. They give broths an amazing depth of flavor! I buy a can of chipotle peppers once every couple of months and use them in recipes. Since they are packed in adobo they last quite a while when refrigerated and sealed in an airtight container. They really add a great smoky flavor to soups and salsas. Be careful though, they can be very spicy so a little goes a long way!
Ingredients for Black Bean and Quinoa Soup
This soup is full of pantry staple ingredients that are available year round. Frozen corn is a great thing to have in the freezer for soups and quick recipes.
- olive oil
- garlic
- onion
- carrots
- celery
- tomato paste
- quinoa
- black beans
- water
- smoked paprika
- salt
- corn
- cilantro
- chipotle peppers in adobo
- avocados
- limes
- green onions
How to Make Black Bean and Quinoa Soup
This soup recipe is very easy to make. We just sauté the vegetable ingredients, blend the chipotle with cilantro, add it all to a pot and wait for the magic.
- 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.
More Vegan Soups
Black Bean and Quinoa Soup
Ingredients
- 1 tbsp olive oil
- 3 garlic cloves minced
- 1 onion chopped
- 4 carrots peeled and chopped
- 2 celery stalks 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 chipotle peppers in adobo
For Garnish:
- 2 avocados peeled and diced
- 2 limes cut in wedges
- 2 green onions chopped
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, smoked paprika, salt, 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.
Parinda Gandhi
Sara, thanks for the delicious recipe.
I’m intolerant of cilantro, what would you recommend as a substitute?
Sara Tercero
Perhaps parsley will work well without changing the flavor profile too much. Otherwise you can just skip the herbs because oregano, basil or mint will change the flavor too much!
Cheryl
This is a winner. Into the rotation it goes!?
Sara Tercero
Awesome so happy you liked it!
Kat Buech
Delicious! we make this on a regular basis.
Sara Tercero
Thats wonderful! Thanks for the feedback!
Laura smith
Do you have a book with your recipes in it printed?
Sara Tercero
Hi Laura, I have a cookbook but it has 100 recipes that are exclusive to the book. These recipes here on my blog which are available free, are not in a printed cookbook. I am working on my second cookbook now! Stay tuned.
Gary Lapohn
This soup was very good
It's very filling , I uses low salt black beans - came out wonderful
Thanks for the awesome recepie
Sara Tercero
Hi Gary, I am so pleased! Great job on the low salt beans too. Thanks for the rating!
Deanna
I am now in the process of making this recipe for the first time. I have not completed the recipe, so I cannot comment on its flavor. I've noticed that the author lists two ingredients that are never mentioned in the instructions: salt and smoked paprika. When should those ingredients be added in the cooking process? Please change your recipe so that those two ingredients do not get left out and are added at the best time to retain and distribute flavor. Thank you.
Sara Tercero
Hello, the recipe has been amended. Thanks for the feedback.
Lauren
I made this in my instant pot and it turned out delicious! I didn't have any of the garnish ingredients and still enjoyed it.
Sara Tercero
Amazing, thank you for the feedback Lauren! I bet the instant pot made it so quick and easy too!