Black bean & quinoa soup is an easy hearty gluten-free recipe.
Course Soup
Cuisine Ecclectic
Keyword black bean quinoa soup
Prep Time 10minutes
Cook Time 2hours20minutes
Total Time 2hours30minutes
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
9cupschicken or vegetable stock2 qts. plus a cup
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, 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.
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.