Black Bean And Quinoa Soup Recipes

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SIMPLE BLACK BEAN QUINOA SOUP



Simple Black Bean Quinoa Soup image

Delicious and Healthy Black Bean Quinoa Soup is simple to make because the quinoa cooks in the SAME POT as the soup AT THE SAME time so all the flavors perfectly blend together.

Provided by Marjory Pilley

Categories     Main Course

Time 30m

Number Of Ingredients 15

2 teaspoons olive oil
1 cup onion (diced; about 1/2 large onion)
2 garlic cloves (pressed or minced)
30 ounces black beans (rinsed and drained; 2 15 ounce cans or approx. 3 cups)
14.5 ounces tomatoes (diced; One 14.5 ounce can or approximately 1 1/2 cups)
1 Tablespoon red wine vinegar
1 Tablespoon fresh oregano (1/2 teaspoon dried)
1 Tablespoon fresh thyme (1/2 teaspoon dried)
1/2 teaspoon cumin
1/4 teaspoon salt
1/2 teaspoon pepper
2 cups vegetable broth
1/2 cup quinoa (rinsed if not purchased pre-rinsed)
Avocado (diced)
Cilantro (chopped)

Steps:

  • Heat olive oil in a large cooking pot over medium heat.
  • Add onion and saute for about 5 minutes or until the onions are softened.
  • Add garlic and cook for 1 minute more.
  • Add the remaining soup ingredients, except for the garnishes, to the pot and stir to combine.
  • Raise heat to high bring soup to a low boil.
  • Reduce heat and simmer for about 20 minutes.
  • Garnish with avocado and cilantro, if desired

Nutrition Facts : Calories 423 kcal, Carbohydrate 74 g, Protein 23 g, Fat 4 g, Sodium 626 mg, Fiber 22 g, Sugar 5 g, ServingSize 1 serving

BLACK BEAN QUINOA SOUP RECIPE



Black Bean Quinoa Soup Recipe image

Black bean quinoa soup is an easy hearty gluten-free recipe.

Provided by Robin Gagnon

Categories     Soup

Time 2h30m

Number Of Ingredients 9

1 lb. black beans (pre-soaked and rinsed)
1 tbs. olive oil
2 cloves garlic (crushed/minced)
3/4 cup carrot (small diced approx.1 extra large carrot)
1 cup quinoa (dry )
9 cups vegetable broth (or chicken broth if vegetarian is not a concern)
2 bay leaves
15 oz. petite diced tomatoes (canned)
8 oz spinach

Steps:

  • Rinse and soak the beans overnight. Drain and rinse again. Set aside.
  • Put oil in large stock pot or dutch oven, over medium heat.
  • Once hot add carrots and garlic, sauté, until the garlic is cooked through.
  • Add the quinoa and bay leaves, stir and cook another minute.
  • Add the tomatoes and vegetable broth. Cover and simmer.
  • After 2 hours, add spinach, and continue to cook until black beans are soft.

Nutrition Facts : Calories 238 kcal, Carbohydrate 37 g, Protein 13 g, Fat 4 g, Cholesterol 4 mg, Sodium 284 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

SPICY BLACK BEAN AND QUINOA SOUP



Spicy Black Bean and Quinoa Soup image

This is a healthy, tasty soup that is so easy to make. The quinoa adds plenty of protein to this soup.

Provided by STTLADY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 52m

Yield 4

Number Of Ingredients 14

1 teaspoon olive oil
½ cup chopped onion
2 stalks celery, chopped
1 carrot, chopped
1 clove garlic, minced
1 teaspoon ground paprika
½ teaspoon red pepper flakes
2 (15 ounce) cans low-sodium chicken broth
½ cup water
½ cup quinoa
1 (15 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, drained
1 cup frozen corn
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Add onion, celery, and carrot; cook and stir until onion is translucent and celery and carrot are crisp-tender, 3 to 5 minutes. Stir in garlic, paprika, and red pepper flakes; cook until fragrant, about 1 minute.
  • Pour chicken broth, water, and quinoa into the saucepan. Bring to a simmer; reduce heat to medium-low, cover, and cook until quinoa is tender, about 20 minutes.
  • Stir in diced tomatoes with juice, black beans, and corn. Bring back to a simmer and cook, uncovered, until black beans are heated through, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 283.8 calories, Carbohydrate 49 g, Cholesterol 3.6 mg, Fat 3.7 g, Fiber 12.1 g, Protein 15.1 g, SaturatedFat 0.8 g, Sodium 746.4 mg, Sugar 6.8 g

QUINOA AND BLACK BEANS



Quinoa and Black Beans image

Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America.

Provided by 3LIONCUBS

Categories     Side Dish     Grain Side Dish Recipes

Time 50m

Yield 10

Number Of Ingredients 11

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, chopped
¾ cup quinoa
1 ½ cups vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
½ cup chopped fresh cilantro

Steps:

  • Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Nutrition Facts : Calories 153.3 calories, Carbohydrate 27.8 g, Fat 1.7 g, Fiber 7.8 g, Protein 7.7 g, SaturatedFat 0.2 g, Sodium 516.9 mg, Sugar 1.5 g

BLACK BEAN QUINOA SOUP



Black Bean Quinoa Soup image

This was adapted from a recipe on drfuhrman.com. I simplified the instructions to make it easier to prepare.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional)......You can reduce prep time by using frozen pre-chopped vegetables and jarred garlic.

Provided by Anne Sainz

Categories     Black Beans

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

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)

Steps:

  • 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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