Hearty homemade black bean soup with quinoa

How can you go wrong with a black bean soup made from scratch. Made with a bag of dried beans, homemade vegetable stock, onions, tomatoes, peppers. And a squeeze of lime and lots of cilantro. Then just enough quinoa added to make this a hearty one.

This recipe is definitely a family favorite!!

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The veggie stock can definitely be substituted for store bought if needed. Or make the stock ahead of time, and freeze it so it’s ready for making this soup!

Let’s get started…

You must plan ahead with this meal. You’ll have to soak your dried beans overnight. Before you go to bed, dump your beans in a big bowl and then add water to cover your beans.

They should look like this in the morning
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What you’ll need for your vegetable stock:

•1 onion

•1 leek

•4 carrots

•4 celery stalks (leaves ok)

•Stockpot

•Water

•1 bay leaf

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What you’ll need for this soup:

•1 bag of dried black beans

•1 yellow onion

•2 peppers (Red & Yellow)

•1 jalapeño (remove seeds)

•fresh tomatoes 1/2 cup

•3 cloves of garlic

•Olive oil

•1 bunch of cilantro

•1 lime

•Chili powder

•Cumin

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Top your soup with:

•Cheese – We love it with queso fresco

•Cilantro

•Avocado

•Green onions

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Making the Vegetable stock:

Grab your stockpot and fill it with a 1 quartered onion, 1 leek, celery stalks and carrots and 1 bay leaf. Fill up your stockpot half way. Roughly 10-12 cups. Cook on low for 1 1/2 hours. When it’s done you will need about 8 cups of it for your soup.

Vegetable stock

Making your black bean soup:

Start by prepping your onions, peppers and garlic. Dice them up and put them on a plate.

Grab your other pot (big enough to hold 8 cups of soup) add olive oil to sauté your veggies. Start with onions and add a dash of salt and pepper with each one you add. Then add diced tomatoes. I used frozen ones from the garden roughly 1/2 cup.

Dump your beans in a strainer and rinse them. Then add them to your sautéed veggies.

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Now it’s time to add your vegetable stock. I poured the stock through a Chinois strainer, measured 8 cups and added it to the pot.

Let it cook on low for 2-3 hours. Then use a stick blender and stick it in your soup and blend on low until you have some beans and some liquid. A good balance.

Now your ready to add your seasoning. Add 1 1/2 teaspoons of cumin and 1 1/2 teaspoons of chili powder. And add a dash of salt and pepper, and a pile of cilantro.

Your beans should be soft at this point. Continue to cook on low. Add 1/4 cup quinoa and continue to cook for another hour on low. Adding salt to taste and a squeeze of half a lime. And another pile of cilantro. You’ll know when it’s ready!

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We topped ours with queso fresco and cilantro

I hope you enjoy this soup just as much as us!

Bon appétit,

❤️April

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