Black Bean Quinoa Soup
photo by Anne Sainz
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 large carrot, chopped
- 1 (15 ounce) can diced tomatoes
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 2 teaspoons dried cilantro
- 1⁄8 teaspoon crushed red pepper flakes (or to taste)
- 2 (15 ounce) cans low-sodium black beans, drained and rinsed
- 1⁄4 cup quinoa, rinsed
- 3 (15 ounce) cans low sodium vegetable broth
- 5 ounces frozen chopped spinach (I use cut leaf)
- 1 tablespoon lime juice (to taste) (optional)
directions
- Chop onion, bell pepper, garlic and carrot and put in large soup pot (at least 6 quarts).
- Add diced tomato, cumin, chili powder, cilantro, red pepper flakes and beans to soup pot.
- Add quinoa and broth to soup pot.
- Bring to a boil, then reduce heat, cover and cook for 30 minutes.
- Add spinach and lime juice and cook until spinach is thawed, stirring occasionally.
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Reviews
-
Very good and healthy soup! The only change that I made was adding 2 or 3 more carrots, giving it a bit more color. Very tasty and even better on day two! 9/23/2017: I've made this recipe many times and must add that it freezes very nicely :) I make it often. It's OK to omit the spinach (or use fresh spinach is good), and use one can of black beans with one can of kidney beans.
RECIPE SUBMITTED BY
Anne Sainz
United States
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat.
Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.