When you need a plant-based flavor thrill, it doesn't get any better than this Black Bean Quinoa Soup. Creamy black beans and nutty quinoa come alive with the addition of spices and herbs for a crave-worthy meal you will crave again and again. This vegan soup is protein-packed and never fails to provide comfort and warmth.
This Vegan Black Bean Soup is hearty and healthy and has everything that you need to power through a cold day.
With red pepper, onion, garlic, quinoa, black beans, carrots and corn, you’ve got a Vegan Black Bean Soup that is packed with nutrition. I added in fresh cilantro and touch of lime juice at the end, and toped is off with chopped tomatoes, red peppers, and carrots. So yummy!
Ingredients
- Olive Oil: If olive oil isn't on hand, feel free to swap it with avocado oil or even a dollop of vegan butter for that rich, comforting start.
- Onion & Red Bell Pepper: Try using green or yellow bell peppers for a slightly different flavor note or additional veggies like celery for that extra crunch.
- Garlic: If mincing fresh cloves isn't your thing, a teaspoon of garlic powder can be a quick and convenient substitute.
- Quinoa: If quinoa is elusive, brown rice or even barley could serve as excellent alternatives, though cooking times will vary.
- Chili Powder: For those sensitive to spice, reducing the amount or opting for a mild paprika might be the way to go, while adventure seekers could add a dash of cayenne pepper for extra heat.
- Vegetable Broth: Homemade is best, but store-bought works too. Just make sure you taste your soup and add additional seasonings if you need to.
- Cooked Black Beans: The star of the show, providing protein and substance. No black beans? No problem! Kidney beans or even pinto beans can fill in nicely.
- Grated Carrots & Corn: These add sweetness, color, and texture to our soup. Feel free to experiment with other veggies like peas or diced zucchini to keep things interesting and tailored to your taste.
- Bay Leaf, Sea Salt, & Fresh Ground Pepper: These seasonings are simple but crucial for that depth of flavor. Don't have a bay leaf? A pinch of dried thyme or oregano can offer a similar herby backdrop.
- Cilantro & Lime Juice: For that fresh, zesty finish that really makes the soup sing. If cilantro tastes like soap to you (it happens!), try parsley or skip it altogether. Lemon juice can stand in for lime in a pinch.
- Garnish: Chopped tomatoes, red pepper, and carrots not only add a pop of color but elevate the soup’s presentation and taste. Feel free to get creative here with avocado slices, a dollop of vegan sour cream, or even some crushed tortilla chips for crunch.
Variations for This Recipe:
- For an extra kick, add 2 tablespoons chopped canned chipotle chiles in adobo sauce and 2 teaspoons of chili powder, ground cumin, and garlic powder.
- Use two poblano peppers in place of the bell pepper.
Tips & Tricks
- Toasting Quinoa is Key: Before adding it to the soup, give your quinoa a good rinse under cold water. Then, toast it slightly with the garlic and chili powder. This little dance in the pan unlocks a nuttier, more complex flavor from the quinoa, making the soup even more irresistible, so don't skip it.
- The Flavor is in the Broth: If you have the time, homemade vegetable broth is a game changer. It's richer and will give your soup a depth of flavor that store-bought varieties can't always match. My favorite trick is to save veggie scraps in the freezer and make a batch of broth when I have enough. Waste not, want not!
- Make Homemade Black Beans: You can use canned beans, but I much prefer to make my own. Check out this Slow Cooker Black Bean recipe for an easy and delicious way to make black beans in bulk.
- The Key to Canned: Always rinse canned beans to reduce sodium and any tinny taste.
- Slow and Steady Wins the Race: After bringing your soup to a boil, really let it simmer gently. This melds the flavors together and allows the quinoa to become perfectly tender without turning to mush.
- Garnish Galore: Don't skimp on the garnishes! Fresh cilantro, lime wedges, diced avocado, and a sprinkle of nutritional yeast can elevate your soup from great to 'Can I have thirds, please?'
- The Leftover Love: Like many soups and stews, this Vegan Quinoa Black Bean Soup tastes even better the next day. The flavors have more time to get cozy with each other, making leftovers something to look forward to. Plus, it freezes beautifully, so go ahead and make a big batch!
More Soup Recipes to Try
- Cauliflower Potato Soup: Imagine curling up with a bowl of this creamy dream, where cauliflower and potatoes dance in harmony. It's a spoonful of comfort on those days when you need a little extra warmth.
- Ninja Foodi Potato Soup: This recipe is my secret weapon for impressing guests or treating the family on busy weeknights.
- Crockpot Taco Soup: This slow-cooked wonder is a fiesta in a bowl, complete with all the taco flavors you love, minus the mess. It's a go-to in my house for game nights and casual get-togethers.
- Crockpot Lasagna Soup: It's a family favorite that lets me enjoy the lasagna love without the lasagna labor, all thanks to our beloved Crockpot.
Vegan Quinoa Black Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 1 red bell pepper chopped
- 6 cloves garlic minced
- ¾ cup quinoa rinsed
- 1 ½ teaspoons chili powder
- 4 cups vegetable broth
- 1 ½ cups cooked black beans 1 can
- 1 cup grated carrots
- 1 cup corn
- 1 bay leaf
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground pepper
- ¼ cup chopped cilantro
- 2 tablespoon lime juice
- For garnish: chopped tomatoes red pepepr and carrots
Instructions
- Heat oil over medium heat. Add onion and pepper and sauté for 5 minutes. Add quinoa, garlic and chili powder and sauté another 3 minutes.
- Stir in broth, black beans, carrots, corn, bay leaf, salt, and pepper.
- Bring to a boil. Reduce heat to medium-low and simmer covered for 20 minutes. Stir in cilantro and lime juice and garnish to serve.
ludo king
Thanks to the author for the article! Very pleased!
Daria
This soup is full of healthy ingrediends and seems fulfilling. Your beautiful pictures makes me want to eat right now. Definitely saving this recipe.
Athena
Not everyone in my family love beans - but I cannot get enough of them. Any beans, all beans, cooked anyway possible. You soup looks delicious! Enjoy
Nicole
I have never had this before, or anything similar, but it looks really good! I'm always up for trying something new, I'll have to look into it, thanks for sharing!
LavandaMichelle
This seems like the perfect recipe! I went shopping yesterday and among the things I got are quinoa and black beans. I have to go buy the corn and carrots, though. I will definitely be trying this recipe out.
Ashley
This looks so yummy! I will have to try it out.
Tiffany Haywood
I recently discovered the yumminess of black beans and I'm hooked! I would love to give this soup a try.
Jennifer Rollins
I've never tried quinoa but this recipe makes me want to! Pinning this to try for dinner next week.
Farrah Less G.
What a delicious soup recipe perfect for the cold weather. I would like to try this I never use quinoa on the soup before. I am so excited to see the outco.
Becca Wilson
This time of year is definitely when I break out the stuff for soups. This one looks like it would be so delicious and hearty.
Janet
Is it 1 can of black beans, or 1/2 cup of canned black beans? The formatting of that ingredient for the soup is confusing.
Wendy Polisi
Sorry about that! It is fixed now.
Zoe
RE: Black Bean Soup. I am confused about the amount of beans. I use 1/2 cup of dried beans to equal one can of beans. Your recipe calls for "1/2 cups cooked black beans 1 can." Do you mean 1 to 2 cups of cooked beans (which would about equal 1 can)? Or is it 1/2 cup of beans from 1 can? I am never averse to using more beans. I just would like to know how many are called for in the recipe.
The recipe sounds good, by the way, and I will give it a try.
Wendy Polisi
Great question! It is actually supposed to be 1 1/2 cups. For some reason when I imported it to the recipe plug-in it stripped the 1. It is fixed now. Sorry about that.
Garf
Thanks for sharing the recipe. This is perfect in this chilly weather in the north.
Blair villanueva
Yeah, this is a healthy and delicious soup! Having this for lunch is quite heavy enough because of beans.
Dorothy Pivarnik
try this recipe because I love beans and quinoa but mine came out more like a stew very heavy felt like I follow the directions exactly any help is helped
bloxorz
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