I have been experimenting with different whole grains a lot lately, especially quinoa recipes. This Black Bean and Quinoa Soup recipe is one of the more successful of results. The texture of the soup is somewhat thick (stew may have been a more appropriate title), so it is filling. This bean and quinoa soup is very high in protein and fiber. It also provides a good deal of iron and lycopene, from the addition of spinach and tomatoes. It doesn’t get much healthier than this easy inexpensive soup.
- 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 chicken or vegetable stock 2 qts. plus a cup
- 2 bay leaves
- 15 oz. petite diced tomatoes canned
- 8 oz spinach
- 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, saute, until garlic is cooked through.
- Add the quinoa, stir and cook another minute.
- Add all the remaining ingredients except the spinach. Cover and simmer.
- After 2 hours, add spinach, and continue to cook until beans are soft.
Nice served with diced tomatoes and fresh herbs, as shown above. Also great with: salsa or sour cream. Tortilla chips or whole grain rolls make a great side with this soup.
Be sure to check out the rest of my quinoa recipes while you are here. I make it rather often 🙂
The carrots, garlic, quinoa and bay, before adding remaining ingredients.
Anne Taylor says
Yumm! We’ve recently discovered quinoa and LOVE it! Our last creation was a chickpea, quinoa stew concoction and it was delicious! Thanks for the recipe!
Robin says
Your stew sounds good. It is a fun ingredient to experiment with 🙂
Penelope says
It looks so delicious!
Debs @ The Spanish Wok says
This sounds delicious, thanks.
You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, offering a new theme each month. All bloggers are welcome, hope to see you participate soon.
Tamela Buttrey says
Delicious!!!!! Sprinkled some crushed red pepper flakes on the top.
It’s so hearty! Thanks for sharing
Becky says
Just made this tonight. Added some cumin, garlic powder, cayenne pepper to kick it up a notch. The original flavor really didn’t need much else. It was good on it’s own but I’m a sucker for spice.
This is a very delicious and healthy meal. I’m extremely happy with your recipe and will be making more in the future. 🙂
Robin Gagnon says
Thanks for your feedback Becky. Your spicy additions sound good to me 🙂
Chadi says
I tried this recipe but unfortunately I wasn’t able to get the same consistency as you have in your photos and I let it simmer for approximately 3 1/2 hours. Also, I realised at the last minute that I only had canned black beans so I used 4 cups of those instead of one pound of dried beans. The result ended up being great, I absolutely LOVED it… Thanks for posting this!
Robin Gagnon says
As long as it came out good. 🙂
Thanks for your input. Your comment will probably help someone else along the road who also doesn’t have dried beans on hand.
Lolo says
This sounds so yummy!
Lisa says
I’ll have to try this!
Audrey says
This sounds amazing! Any idea how you could adapt this for the crockpot?
Robin Gagnon says
Honestly Audrey, I rarely ever use a Crockpot. I’d think it wouldn’t be much different, than simmering it on the stove though.
Janet says
Do you drain the can of spinach?
Robin Gagnon says
Yes, but it won’t make a huge difference either way.
megan says
Hello I was wondering if you can freeze this? I am making freezer meals for my grandmother who is in final stages of cancer and she needs high protein meals. Thanks!
Robin Gagnon says
I am so sorry to hear of your grandmother’s illness. While I haven’t frozen it myself, I don’t see any reason it wouldn’t freeze O.K.
megan says
So I made this and its great! I am making a double batch to freeze again! Love this!