Black bean quinoa soup is an easy hearty gluten-free recipe.
Course Soup
Cuisine Ecclectic
Diet Gluten Free, Vegan, Vegetarian
Keyword black bean quinoa soup
Prep Time 10 minutesminutes
Cook Time 2 hourshours20 minutesminutes
Total Time 2 hourshours30 minutesminutes
Servings 14
Calories 238kcal
Author Robin Gagnon
Ingredients
1lb.black beanspre-soaked and rinsed
1tbs.olive oil
2cloves garliccrushed/minced
¾cupcarrotsmall diced approx.1 extra large carrot
1cupquinoadry
9cupsvegetable broth or chicken broth if vegetarian is not a concern
2bay leaves
15oz.petite diced tomatoescanned
8ozspinach
Instructions
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.
Notes
Nice served with diced tomatoes and fresh herbs, (chopped fresh cilantro shown above). salsa or sour cream are delicious topping options.To keep it light and vegan, I like to add some fresh lime juice and hot sauce in my bowl of the soup.Tortilla chips or whole grain rolls make a great side with this soup.