Black Bean and Quinoa Soup
A hearty and healthy vegan soup packed with plant-based protein, fiber, and flavor. This soup features black beans, quinoa, and a hint of chipotle for a mild smoky undertone.
Equipment
- Large pot
- High-Speed Blender
- Knife
- Cutting Board
- Measuring Cups
- Measuring spoons
Ingredients
Soup Base
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 onion chopped
- 4 carrots peeled and chopped
- 2 stalks celery chopped small
- 3 tablespoons tomato paste
- 1 cup quinoa
- 30 ounces black beans 2 cans, drained
- 9 cups water
- 1 tablespoon smoked paprika
- 2 teaspoons salt
- 1 cup frozen corn
Flavor Blend
- 1/2 bunch cilantro
- 2 chipotle peppers in adobo
- 1 cup water
Garnishes
- chopped cilantro
- green onions chopped
- 2 avocados peeled and diced
- 2 limes cut into wedges
Instructions
- In a large pot over medium heat, heat olive oil and sauté onion and garlic for 5 minutes until fragrant.
- Add celery and carrots; cook for another 5 minutes, stirring occasionally.
- Stir in tomato paste and cook, stirring often, for 5 minutes until the color deepens.
- Add 8 cups of water, black beans, quinoa, and corn to the pot.
- In a high-speed blender, combine half a bunch of cilantro, chipotle peppers, and 1 cup of water. Blend until smooth and add to the pot.
- Cover the pot, bring to a boil, then simmer for 20 minutes until vegetables are soft and quinoa is cooked.
- Garnish with chopped cilantro, green onions, lime wedges, and diced avocado before serving.
Notes
This soup is versatile and can be adjusted to your taste. For a spicier kick, add more chipotle peppers. It's perfect for meal prepping and tastes even better the next day.
Nutrition
Calories: 427kcalCarbohydrates: 64gProtein: 18gFat: 14gSaturated Fat: 2gSodium: 898mgFiber: 22gSugar: 6g
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