Spicy Black Bean and Quinoa Soup
This hearty American dinner soup combines black beans and quinoa in a tomato broth seasoned with paprika and red pepper flakes. Vegetables like onion, celery, and carrot create a flavourful base, while corn adds a touch of sweetness. It's a simple, one-pot meal that comes together in about 52 minutes, offering a satisfying and nutritious option for a weeknight.
Ingredients
- 1 teaspoon olive oil
- 0.5 cup chopped onion
- 2 stalks celery, chopped
- 1 carrot, chopped
- 1 clove garlic, minced
- 1 teaspoon ground paprika
- 0.5 teaspoon red pepper flakes
- 2 (15 ounce) cans low-sodium chicken broth
- 0.5 cup water
- 0.5 cup quinoa
- 1 (15 ounce) can diced tomatoes with juice
- 1 (15 ounce) can black beans, drained
- 1 cup frozen corn
- salt and ground black pepper to taste
Method
- Warm the olive oil in a large saucepan. Cook the chopped onion, celery, and carrot, stirring, until the onion is translucent and the other vegetables are crisp-tender, 3 to 5 minutes. Mix in the minced garlic, paprika, and red pepper flakes and cook for about 1 minute until aromatic.
- Add the low-sodium chicken broth, water, and quinoa to the pan. Let it come to a simmer, then lower the heat, cover the pan, and cook until the quinoa is tender, about 20 minutes.
- Mix in the diced tomatoes with their juice, the drained black beans, and the frozen corn. Return the soup to a simmer and cook without a lid until the beans are hot, about 5 minutes. Finish by seasoning with salt and ground black pepper.
Nutrition (per serving)
Calories284 kcal
Fat4 g
Sugars7 g
Protein15 g
Sodium746 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorSTTLADY
