Spicy Black Bean and Quinoa Soup Recipe
Quinoa adds plenty of protein to this spicy tomato-based black bean soup that's an easy choice for a family dinner on a busy weeknight.
Cut time by not having to soak the beans when you make this vegan black bean soup using your Instant Pot®.
Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.
Great recipe! I changed to black eyed peas instead of black beans and added chicken tenders that had been sauteed in the oil prior to making the soup. I followed the recipe and when it came time to add the tomatoes, I chopped the chicken I had set aside and added it also. There was plenty left to freeze for when I go to work (I'm a nurse, no quarantine for us). Crushed croutons on top adds some interest, too.
I personally didn’t love the quinoa in this recipe. The nutty flavor If the quinoa didn’t do it for me. I would make this again as a vegetable soup though.
Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite.
Coconut-black bean soup nicely seasoned with ginger, cumin, and turmeric is a quick and easy meal to keep you warm on cold days.
Best served over rice, this easy black bean soup is made spicy with red pepper flakes and comes together quickly in one pot.
All you need is a couple cans of beans, an onion, some bacon, and spices to whip up this simple but delicious soup.
Black beans, salsa, veggie broth and cumin are tossed into the blender. Transfer to a pot and heat until warm and bubbly. Serve with a dollop of sour cream and a sprinkling of green onion.