Black Bean Quinoa Soup - Simple Recipe! (2024)

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Delicious and healthy Black Bean Quinoa Soup is simple to make because the quinoa cooks in the SAME POT as the soup AT THE SAME time, so all the flavors perfectly blend together.

Never in a million years would I have guessed that Black Bean Soup withquinoa instead of rice would go over big at my house!

Up until now, we've been a black bean soup over yellow rice kinda family! My husband introduced me to this traditional combination, topped with tiny chopped raw onions when we lived in Tampa. The Columbia Restaurant and Alessi's are institutions there and Cuban food is abundant!

Fast forward to now and adding quinoa to soup recipes. I have a bit of an obsession with this little seed. And its addition makes this naturally vegan and healthy soup even heartier and boosts the protein too. I use this awesome trick in Sweet Potato Black Bean Quinoa Chili and to make Instant Pot Mexican Quinoa. It saves so much time!

Ingredients

If you stock your pantry with a few basics, then you'll always have what you need to make Black Bean and Quinoa Soup. A couple of notes on the ingredients:

• Don't forget to rinse the quinoa or buy a pre-rinsed brand. Otherwise, the soup will have a soapy taste.
• Canned black beans were used to make this recipe, but dried beans that have been soaked will also work. If you take this route, then this tutorial on how to make and freeze-dried beans may be helpful. We eat black beans all the time in everything from Corn Black Bean Salsato Black Bean Cakes. They are a pantry staple along with canned tomatoes.

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Directions

It couldn't be any easier to make Black Bean Quinoa Soup!

After softening the onions for a few minutes, simply add the rest of the ingredients - black beans, tomatoes, quinoa, broth, and spices to the pot, bring to a boil, and then let it simmer for about 20 minutes.

The flavors will meld together and the quinoa will fully cook. That's it!

The bowl pictured is topped with cilantro and avocado, which I guess moves this toward a Mexican Black Bean Soup. Add chopped raw onion for a Cuban profile. Either way, it is so tasty!

Can you freeze black bean soup?

Black bean soup freezes beautifully! Freeze soup in plastic bags that zip or smaller individual portion containers. If using a ziplock bag, then flatten as much as possible for a quicker thaw time. When cooking dinner the previous night, pull the soup out of the freezer and place it in the refrigerator overnight. Heat the defrosted soup on the stovetop or in the microwave the next day. Easy peasy!

Storage

Store leftovers in an airtight container for up to 5 days in the refrigerator and up to 2 months in the freezer. Defrost overnight in the refrigerator and reheat on the stovetop or in the microwave.

More Ways to Use Quinoa

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