Packed with vegetables, beans and quinoa, this Quinoa Vegetable Soup makes a comforting and healthy lunch or dinner. It is full of delicious flavours and spices and is vegan, gluten-free and nut-free. With a generous amount of protein from the black beans and quinoa, this is a fantastic quinoa recipe that is hearty and satisfying.
420g(15 oz) canned black beans - rinsed and drained
4cups(1 litre) vegetable stockSee Note 5
1cup(150 g) corn kernels - fresh, frozen or canned
Instructions
In a large saucepan, heat the olive oil over low to medium heat. Cook onion, carrot and celery for 5-7 minutes, until soft.
Add the garlic, ground cumin, smoked paprika and chipotle in adobo sauce. Cook, stirring for a minute or two until fragrant. Add tomatoes, quinoa, black beans and corn to the pan.
Add the stock and increase the heat and bring the mixture to a boil. Lower the heat and simmer for about 15 minutes, or until the quinoa is tender.
Serve the Quinoa and Vegetable Soup with your choice of toppings.
Notes
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Spices: for the best flavour, ensure that your spices are fresh as the flavours become dull over time.
Chipotle in Adobo Sauce: this sauce is readily available in supermarkets. It gives the soup a smoky, spicy flavour and nice heat. Add more if you would like it to be spicer.
Quinoa: I have used tricolour quinoa, but you could also use white. Ensure your quinoa is rinsed prior to adding it to the soup.
Stock: use homemade vegetable stock or good quality commercial. If eating gluten-free, always check the label of ingredients.
Soup Thickness: add a little more stock if you would prefer a thinner soup. It will thicken as it stands, and may require more liquid added if you are freezing/reheating the soup.