This delicious quinoa and black bean soup is easy to make and loaded with vegetables! Try this hearty plant-based recipe when you need something filling and healthy!

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I’ve loved quinoa for years, and lately, I’ve been adding it to soups and chili. It’s an easy way to add a little extra protein and fiber to my meals, and it has a fairly neutral flavor that works in a variety of recipes. I was craving black beans and corn, but I wanted to make a meal that was packed with vegetables and full of flavor, so I added nearly every veggie in my fridge!

Ingredients & Substitutions

  • Olive oil- Used to sauté the onions, bell peppers, carrots, celery, and garlic, olive oil adds flavor and a rich base to the soup. To make this recipe oil-free, use a splash of vegetable broth instead.
  • Onion, carrots, & celery– This classic mirepoix combo provides a savory and aromatic foundation to the soup, enhancing its overall taste.
  • Bell pepper– Adds sweetness and a colorful dimension to the soup. You can substitute with any color bell pepper or poblano pepper.
  • Garlic– Fresh garlic enhances the depth of flavor in the broth.
  • Tomato paste– This intensifies the savory flavor and adds a layer of umami flavor to the soup.
  • Smoked paprika– I love the smoky flavor, but you can substitute with regular paprika for a more mild flavor.
  • Oregano– Dried oregano adds a light savory, earthy flavor.
  • Tomatoes- I like using fire-roasted diced tomatoes, but regular diced tomatoes work well too.
  • Enchilada sauce– This is an easy way to add lots of flavor to the broth without needing a fully stocked spice cabinet.
  • Quinoa– Adds a hearty and protein-rich element to the soup, making it more satisfying and nutritious.
  • Black beans– Beans are a great way to add plant-based protein, fiber, and flavor to this soup.
  • Vegetable broth– Lately, I’ve been liking the Better Than Boullion soup base. I use the vegetable base to add flavor.
  • Sweet corn– A little corn adds natural sweetness and a pop of color, diversifying the texture of the soup.
  • Cilantro– Used as a garnish, cilantro adds a fresh and herbaceous flavor, brightening up the soup.
quinoa in a mesh strainer

What is Quinoa?

Although it’s often used as a grain, quinoa is technically a seed. This means it’s naturally gluten-free! It comes in different varieties, but they generally taste the same. You’ll see them come in a beige color, red quinoa, and tri-color quinoa, which is just a blend of the different varieties.

Where to Buy Quinoa

You’ll typically find quinoa in bags in the natural section of the grocery store. It’s usually near the rice or gluten-free products. You can also find quinoa in the bulk bins, which may be cheaper. You can even order quinoa on Amazon! Although there are different varieties, such as red quinoa or tri-color quinoa, I usually buy whichever one is the cheapest since there isn’t much of a difference other than color.

How to Make Quinoa and Black Bean Soup

In a large pot, over medium heat, heat the oil and cook the onion, celery, carrots, and bell pepper for 10 minutes.
Add garlic, paprika, oregano, and tomato paste, and cook for one minute.
Add the vegetable broth, tomatoes, beans, quinoa and corn.
Cover to boil then simmer 20 minutes until veggies are soft and quinoa is cooked.

Soup Topping Ideas

  • Tortilla chips
  • Crumbled cotija cheese
  • Shredded cheddar cheese
  • Sliced avocado
  • Splash of hot sauce
  • A dollop of sour cream or plain Greek yogurt
  • Chopped cilantro

How to Store Leftovers

Store leftovers in the fridge in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop. This soup can also be frozen. Divide into portions and freeze in a freezer safe bag or air tight container.

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Quinoa and Black Bean Soup

Quinoa and Black Bean Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 10 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This delicious quinoa and black bean soup is easy to make and loaded with vegetables! Try this hearty plant-based recipe when you need something filling and healthy!

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 carrots peeled and chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 2 teaspoons smoked paprika
  • 1 teaspoon oregano
  • 2 (14oz) cans fire-roasted diced tomatoes
  • 1 cup enchilada sauce
  • 3/4 cup uncooked quinoa, rinsed
  • 2 (15oz) cans black beans drained and rinsed
  • 4 cups vegetable broth
  • 1 15oz can sweet corn, drained
  • 1 tablespoon lime juice
  • Garnishes: cilantro, avocado, tortilla chips (optional)

Instructions

  1. In a large pot, over medium heat, heat oil and cook onion, celery, carrots, and bell pepper over medium heat for 10 minutes until softened.
  2. Add garlic, paprika, oregano, tomato paste, and cook for one minute.
  3. Add the vegetable broth, tomatoes, enchilada sauce, beans, quinoa and corn.
  4. Cover to boil then simmer 20 minutes until veggies are soft and quinoa is cooked.
  5. Stir in lime juice and top with cilantro and any additional garnishes you like.