Rich & Creamy Black Bean Quinoa Soup
On any day, this soup just hits the spot! This recipe has Mexican-inspired seasonings, nutrient-packed ingredients, and has warm and comforting flavors.
Equipment
- Blender
- Large Pot
Ingredients
Soup:
- 1 tbsp Olive Oil (or another cooking oil such as grapeseed or vegetable oil)
- 1 small/medium Red Onion, diced (or half of a large onion)
- 1 large Red Bell Pepper, diced
- 3-4 cloves Garlic, minced
- 1 Jalapeno, minced (or replace with a red chili or serrano pepper)
- 2 tbsp Tomato Paste
- 2 tsp Chili Powder
- 2 tsp Cumin
- 2 tsp Paprika
- 2 tsp Oregano
- 1 tsp Salt use less if you are using full sodium vegetable broth
- Pepper (to taste)
- 1 cup Quinoa*, rinsed
- 4 cups Vegetable Broth, low sodium
- 1.5-2 cans Black Beans, drained and rinsed (I gave a range because I know not everyone enjoys or can tolerate a lot of beans. Use however much feels right to you!)
- 1 tbsp Masa Harina (this is corn flour, but you can use corn meal or regular flour to thicken the soup if you do not have this on-hand!)
- 1 Lime, juiced (about 2 tbsp)
Cashew Cream:
- 1/2 (heaping) cup Cashews
- 3/4 cup Boiling Water
Instructions
- While you chop the veggies, prepare the cashew cream by soaking the cashews in the boiling water for about 10-15 minutes. When they are softened, blend the cashews with the water until you reach a creamy liquid consistency.
- Heat a pot over a medium-high heat. Once hot, add the olive oil and allow it to warm up for a few seconds. Throw in the onion and bell pepper and allow these to cook until golden brown, stirring occasionally.
- Add the garlic and jalapeño and cook for a few more minutes, until golden.
- Mix the tomato paste and spices (chili powder, cumin, oregano, paprika, salt, and pepper) with the veggies until fragrant. Deglaze the pan with 1 cup of the vegetable broth (scraping off anything stuck to the bottom) and then add the remaining 3 cups.
- Stir in the quinoa and the juice of a lime. Bring this to a boil and reduce it to a simmer, covered. Allow the soup to simmer for about 15 minutes, until the quinoa is fully cooked.
- Once the quinoa is cooked, stir in the cashew cream, black beans, and masa harina (or cornmeal or flour). Allow this to simmer together for a few more minutes.**
- Enjoy this soup with your favorite toppings such as avocado, tortilla chips, and sour cream!
Notes
*Soaking quinoa for a few hours or overnight will help it to cook more thoroughly and help remove inhibitors to its digestion/absorption.
**If you want extra veggies, stir in some greens such as spinach or kale at this step!