Black Bean And Quinoa Soup Recipe

Name: Black Bean And Quinoa Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced medium; 4 cloves garlic, minced; 1 cup chopped fresh tomato; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes; 1/2 cup quinoa; 2 large carrots, cut into 1/4 inch pieces or so; 2 bay leaves; 4 cups beef (or veggie) broth, divided; 1 24 oz can black beans; 1/2 cup chopped cilantro, plus extra for garnish; Other possible additions: kale at the end, maybe even potatoes with the carrots, or corn. I would have used jalapenos.

Servings: persons

1 tablespoon olive oil
1 yellow onion, diced medium
4 cloves garlic, minced
1 cup chopped fresh tomato
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 cup quinoa
2 large carrots, cut into 1/4 inch pieces or so
2 bay leaves
4 cups beef (or veggie) broth, divided
1 24 oz can black beans
1/2 cup chopped cilantro, plus extra for garnish
Other possible additions: kale at the end, maybe even potatoes with the carrots, or corn. I would have used jalapenos.

1
- Preheat a 4 quart pot over medium heat.
2
- Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic and saute with the onions for a few seconds. Then add tomato, cumin, oregano and red pepper flakes and cook for a minute or so, just to break down the tomatoes a bit.
3
- Add quinoa, carrots and bay leaves, and then pour in 2 cups of the broth. Cover and bring to a boil. Let boil for 5 minutes or so, until al dente (that's mostly tender with a little bite.)
4
- Add the remainder of the broth, the black beans with their cooking liquid, and the cilantro. Cover and bring to a boil, then remove the lid, lower heat to a simmer and cook for 10 more minutes or so, to cook the quinoa the rest of the way.
5
- Taste for salt and seasonings and let sit for 10 minutes or so to allow the flavors to marry. Remove bay leaves and serve topped with crushed tortillas, avocado and cilantro.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 yellow onion, diced medium, 4 cloves garlic, minced, 1 cup chopped fresh tomato, and more.

Yes, Black Bean And Quinoa Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean And Quinoa Soup

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