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
ingredients
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
directions
Heat olive oil in a large soup pot. Cook onions & jalapeño until softened. Add garlic & cook until fragrant
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).
Add corn & beans. Cook until warm.
Serve with a squeeze of a lime, dollop of sour cream, cilantro leaves, & diced avocado
*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!
