Hearty homemade black bean soup with quinoa
This Hearty homemade black bean soup with quinoa is a soup that will definitely taste homemade. You will truly be amazed by what you can make from a simple bag of dried black beans.
I’ll show you how easy it is to make this Hearty homemade black bean soup with quinoa at home. It’s warm and so comforting! You’re going to love it!
How can you go wrong with a black bean soup made from scratch? This yummy soup is made from a bag of dried beans, homemade vegetable stock, onions, tomatoes, peppers, a squeeze of lime, and lots of cilantro. All really healthy ingredients. I also added quinoa at the end to make this homemade black bean soup a hearty one.
With this black bean soup, I made my own veggie stock, but If you have limited time, veggie stock can be substituted for store-bought stock if needed. Or make the veggie stock ahead of time, and freeze it so it’s ready for future soups like this.
Let’s get started…
Remember with this homemade black bean soup you must plan ahead, because you’ll need to soak your dried beans overnight. So before you go to bed, dump your beans in a big bowl and add enough water to cover your beans. That way when you wake up they will be ready.
What you’ll need for your vegetable stock:
•4 celery stalks (leaves ok)
•1 bay leaf
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
•1 bunch of cilantro
Toppings for your soup:
•Cheese – We love it with queso fresco
Making the Vegetable stock:
Grab your stockpot and begin filling it. Add 1 quartered onion, 1 leek, celery stalks (leaves welcomed), carrots, and 1 bay leaf. Next, fill up your stockpot halfway. Roughly 10-12 cups. Cook on low for roughly 1 hour 30 mins. You will need about 8 cups of stock for your soup.
Making Veggie Stock is similar to making Chicken Stock. You can find more on this blog post here 👉🏻How to Make Chicken Stock.
Making your black bean soup:
Start by prepping your onions, peppers, and garlic. Dice them up and put them on a plate.
Now grab another pot, one that is big enough to hold 8 cups of soup, and drizzle in some olive oil to sauté your veggies. Start with onions and add a dash of salt and pepper with each vegetable you add. Next, you’ll be adding some diced tomatoes. For this batch I ended up using some frozen tomatoes from the garden. You’ll need roughly 1/2 cup.
Now, go ahead and dump your beans in a strainer and give them one last rinse before adding them to the pot.
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, stick it in your soup, and blend on low until you have some beans and some liquid—a good balance.
Now you’re 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!
We topped ours with some queso fresco and cilantro. It was so warm and comforting!! Plus it’s kiddo approved! I hope you enjoy this soup just as much as us!
If you love soup like me, you can find more soup recipes on my Youtube Channel