Black Bean and Quinoa Soup Recipe

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5 from 3 votes

Black Bean and Quinoa Soup Recipe

Black bean & quinoa soup is an easy hearty gluten-free recipe.

Course Soup

Cuisine Ecclectic

Keyword black bean quinoa soup

Prep Time 10 minutes

Cook Time 2 hours 20 minutes

Total Time 2 hours 30 minutes

Servings

Calories 238kcal

Author Robin Gagnon

Ingredients

1 lb. black beans pre-soaked and rinsed
1 tbs. olive oil
2 cloves garlic crushed/minced
¾ 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

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.

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