black bean quinoa soup

Black Bean and Quinoa Soup Recipe

Black bean & quinoa soup is an easy hearty gluten-free recipe.
Course Soup
Cuisine Ecclectic
Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 30 minutes
Servings 14
Calories 238 kcal
Author Robin Gagnon


  • 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


  1. Rinse and soak the beans overnight. Drain and rinse again. Set aside.
  2. Put oil in large stock pot or dutch oven, over medium heat.
  3. Once hot add carrots and garlic, saute, until garlic is cooked through.
  4. Add the quinoa, stir and cook another minute.
  5. Add all the remaining ingredients except the spinach. Cover and simmer.
  6. After 2 hours, add spinach, and continue to cook until beans are soft.

Recipe Notes

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.

Nutrition Facts
Black Bean and Quinoa Soup Recipe
Amount Per Serving
Calories 238 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Cholesterol 4mg 1%
Sodium 284mg 12%
Potassium 927mg 26%
Total Carbohydrates 37g 12%
Dietary Fiber 6g 24%
Sugars 5g
Protein 13g 26%
Vitamin A 80.2%
Vitamin C 10.7%
Calcium 8%
Iron 18.9%
* Percent Daily Values are based on a 2000 calorie diet.