Black Bean Quinoa Soup Recipes

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

Ingredients

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

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

Ingredients

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

HEARTY QUINOA AND WHITE BEAN SOUP

Hearty Quinoa and White Bean Soup image

Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact. Quinoa adds a lovely bit of texture, and beans - practically any variety will do - add heft and a wonderful creaminess as they break down in the broth. This recipe begs to be tampered with, so feel free to add more beans, vegetables, quinoa or fresh herbs. One reader even added a few cups of cooked pasta. It's almost impossible to mess up, so don't hold back.

Provided by Jeff Gordinier

Categories dinner, weekday, main course

Time 45m

Yield 6 servings (about 2 1/2 quarts)

Number Of Ingredients 13

Ingredients

1/4 cup light olive oil
2 medium onions, finely chopped
2 medium carrots, peeled and finely chopped
2 stalks celery, trimmed and finely diced
1 can (14 1/2 ounces) cannellini or other white beans, drained
2 cloves garlic, finely chopped
1 can (14 1/2 ounces) chopped tomatoes, with their juices
7 cups vegetable stock
1/3 cup quinoa
1/4 cup chopped parsley
1 tablespoon chopped fresh oregano, rosemary or thyme
1 bay leaf
Sea salt and ground black pepper

Steps:

Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onions, carrots and celery, and sauté until barely tender, about 5 minutes. Add beans and garlic and stir for 2 minutes.
Stir in tomatoes and their juices, and vegetable stock. Simmer for 20 minutes.
Add quinoa, parsley, oregano or other herb, and bay leaf. Cover and simmer until quinoa is cooked, 12 to 15 minutes. Season with salt and pepper to taste. Remove bay leaf and serve.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1155 milligrams, Sugar 5 grams

BLACK BEAN & CORN QUINOA

Black Bean & Corn Quinoa image

Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter's college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. -Lindsay McSweeney, Winchester, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable stock
1 cup frozen corn
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1/3 cup plus 2 tablespoons minced fresh cilantro, divided

Steps:

In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 375 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 668mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 10g fiber), Protein 13g protein.

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

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)

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.

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

Ingredients

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

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