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Black Bean & Quinoa Soup

Black Bean & Quinoa Soup

Hi! I don’t know about y’all, but Petey & I splurge when we travel… Like legit- calories don’t count. I do have to say, we stay pretty active on most vacations if that’s worth anything.

We just returned from 9 nights on the road & I don’t want to eat out at all this week. That’s good for my health, but also our bank account!

For some reason I love making soup when I get home from long trips. Usually it’s a cabbage soup, but last night I was in the mood to create a delicious meatless soup. This was my first time using quinoa in a soup and it won’t be the last!

Tip: you may need to adjust the salt depending on what type of broth you use. I used regular vegetable broth (because low sodium wasn’t available) in the recipe below.

Black Bean & Quinoa Soup



  • 2 cans black beans, drained & rinsed

  • 1 cup red quinoa

  • 8 cups vegetable broth

  • 1 can (14.5 oz) fire roasted tomatoes

  • 1 cup frozen corn

  • 1 onion, chopped

  • 1 jalapeño, desserts and chopped

  • 4 garlic cloves, minced

  • 1 tbsp olive oil

  • 2 tsp chili powder

  • 1/2 tsp cumin

  • 1/2 tsp smoked paprika

  • 1/4 tsp cayenne pepper

  • 1/4 tsp salt

  • Toppings (highly recommend!)- cilantro, lime, Greek yogurt, avocado


  1. Heat olive oil in a large soup pot. Cook onions & jalapeño until softened. Add garlic & cook until fragrant

  2. Add broth, tomatoes, all seasonings, and quinoa. Bring to a boil then lower to a simmer. Cook until quinoa is tender (15-20 minutes, checking often).

  3. Add corn & beans. Cook until warm.

  4. Serve with a squeeze of a lime, dollop of sour cream, cilantro leaves, & diced avocado

  5. *note- I let mine simmer for 20- 30 minutes after I added the beans. The quinoa did sprout a little more, but I liked that it made it heartier.

Don’t forget to follow along on Instagram @thevintagefork. If you make this soup or any of my recipes, don’t forget to tag me!

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