Whole Living Daily

Meatless Monday: Smoky Spicy Black Bean and Quinoa Soup

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Soup seems to be a popular meal this time of year, and with every reason. It's filling, it's usually full of healthy ingredients (so it's a great way to get back to your regular diet after over-indulging during the holidays), and it can be infinitely adapted to whatever you have in your own cupboards or fridge.

I find myself at least once or twice a week making a big pot and enjoying leftovers during the week, or freezing some for later use. In this version, black beans and super nutritious quinoa are paired with chipotle chiles in adobo sauce for a unique smoky flavor that adds a nice spicy kick.

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1 Carrots, quinoa, garlic, onion, and black beans make for a delicious soup!

2 Love carrots.

3 Cilantro adds a nice garnish

Smoky Spicy Black Bean and Quinoa Soup
serves 4

2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, finely chopped or minced
2 carrots, diced
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon oregano
4 cups vegetable broth
1 14-ounce can diced tomatoes
1/2 cup quinoa
1 chipotle chili in adobo sauce
2 cups cooked black beans
salt to taste
cilantro to garnish, optional

In a large pot, heat the olive oil over medium heat and stir in the onion. Cook, stirring occasionally until onion softens, about 5 minutes. Stir in the garlic and carrots, cook another 3 minutes. Add in the cumin, chili powder, and oregano and stir to coat.

Pour the vegetable broth, diced tomatoes, quinoa and chipotle chile in the pot. Bring everything to a boil, then cover and let simmer for 15 minutes. Once the quinoa is cooked, you should see the familiar little quinoa tail, stir in the black beans and salt to taste. Heat until everything is cooked through. Serve garnished with cilantro.

Jacquelyn Scoggin became a vegetarian at the age of 16 and has since been in the kitchen whipping up meals for her family and friends. She writes and photographs her love for vegetarian food on her blog, So Good & Tasty. In 2009, she and her husband started Slide Sideways, a graphic design and handmade business. They maintain their love for the environment by using organic fabric, recycled paper, and environmentally friendly cleaning products.

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Comments (20)

  • [...] This post was mentioned on Twitter by Alisa Bowman, kesearles, Sears Sustainability, Sara Ann, Mary May Rodriguez and others. Mary May Rodriguez said: RT @WholeLiving: New Blog Post: Meatless Monday: Smoky Spicy Black Bean and Quinoa Soup http://ow.ly/1bkveX [...]

  • [...] This post was mentioned on Twitter by sara montour, photogeninc. photogeninc said: RT @saramontour: Congrats to Jacqui from @slidesideways for her first blog post on @MarthaStewart's @WholeLiving blog! http://bit.ly/e4UeMp [...]

  • i thoght this sounded good, but the recipe is covered up by the pictures. is it posted somewhere else?

  • Thank you for the recipe! I made it last night and loved it. I made my cold feel better.

  • This looks delicious, but where is the recipe? I see a lot of pictures but no recipe.

  • Thanks. The next time I went in, the recipe was magically there.

  • Can you provide nutrition information for your recipes?

  • Sounds like a great black bean soup recipe. It calls for cooked black beans. Are these dried and then cooked prior to using them in the recipe, or are tinned black beans okay to use? Thanks for the clarification.

  • Hi Daun, unfortunately I cannot provide nutrition information for my recipes, sorry. Even if I could, everyone uses different brands/products when cooking that it might not be correct.

    Hi Susan, I used dried beans that I cooked myself and then measured out 2 cups. If you want to use canned it will work just as well and you will only need one 14 ounce can. You may just want to add less salt.

  • I made this for my husband and I tonight and we both loved it!! The flavors are so amazing; comfort food at it's finest!!

  • Is there a way to print just the recipe?

  • Phenomenal recipe! I used Better Than Bullion "Vegetable Base" (about 1 rounded Tbs. with 4 c water) for the vegetable stock Also, I had never used Chili in Adobo sau (no need for additional salt). I had never encountered Chilis in Adobo Sauce before, but found it at the grocery- combined with the cilantro, it makes the signature flavor. I used "Inca Red" Ancient Harvest Quinoa, and threw in some sweet red bell pepper to boot. To add further complimentary protein, I made cornbread/spoonbread with chia seeds, and served with homemade apricot jam. Thanks again for the great recipe!

  • This soup was phenomenal! I have a hard time chopping garlic so I substituted a little garlic powder. I also added an extra teaspoon of chili powder instead of cumin because I don't have any. It is so flavorful and and spicy! Not for people who can't handle hotness.

  • [...] Credit – [And for my weekly yummy/healthy food picture: Spicy black bean & quinoa soup. Nom.] [...]

  • Yeah! This soup is super tasty and a great low fat nutritious option for Vegans. I added chopped Swiss chard at the end for additional color and vitamin goodness.

  • [...] Meatless Monday: Smoky Spicy Black Bean and Quinoa Soup – Whole … Feb 14, 2011 … Credit – [And for my weekly yummy/healthy food picture: Spicy black bean & quinoa soup. Nom.] [...] … [...]

  • [...] Whole Living serves 4 or [...]

  • [...] Black bean soup with quinoa. Quinoa only takes about 15 minutes to cook, so you can enjoy this in no [...]

  • [...] filling and delicious meal without meat. But now back to the actual recipe. My first post is for a Smoky Spicy Black Bean and Quinoa Soup. I don’t know about you, but this bowl full of red and all kinds of smoky, spicy is pure love. [...]

  • [...] filling and delicious meal without meat. But now back to the actual recipe. My first post is for a Smoky Spicy Black Bean and Quinoa Soup. I don’t know about you, but this bowl full of red and all kinds of smoky, spicy is pure love. [...]

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