This is a healthy, tasty soup that is so easy to make. The quinoa adds plenty of protein to this soup.

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Recipe Summary

prep:
15 mins
cook:
37 mins
total:
52 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large saucepan over medium-high heat. Add onion, celery, and carrot; cook and stir until onion is translucent and celery and carrot are crisp-tender, 3 to 5 minutes. Stir in garlic, paprika, and red pepper flakes; cook until fragrant, about 1 minute.

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  • Pour chicken broth, water, and quinoa into the saucepan. Bring to a simmer; reduce heat to medium-low, cover, and cook until quinoa is tender, about 20 minutes.

  • Stir in diced tomatoes with juice, black beans, and corn. Bring back to a simmer and cook, uncovered, until black beans are heated through, about 5 minutes. Season with salt and pepper.

Cook's Notes:

Red kidney, pinto, or cannellini beans may be substituted for black beans.

I usually don't add meat but cooked, cut-up chicken or ground beef can also be added.

Nutrition Facts

284 calories; protein 15.1g 30% DV; carbohydrates 49g 16% DV; fat 3.7g 6% DV; cholesterol 3.6mg 1% DV; sodium 746.4mg 30% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/07/2017
This is quite delicious. We're always happy to find a soup without meat because it is an appetizer for us. It's not too spicy for the kids and just spicy enough to keep you warm. I'll add a bit more quinoa the next time. Thank you for the recipe. Read More
(3)

Most helpful critical review

Rating: 3 stars
01/12/2020
I personally didn t love the quinoa in this recipe. The nutty flavor If the quinoa didn t do it for me. I would make this again as a vegetable soup though. Read More
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/07/2017
This is quite delicious. We're always happy to find a soup without meat because it is an appetizer for us. It's not too spicy for the kids and just spicy enough to keep you warm. I'll add a bit more quinoa the next time. Thank you for the recipe. Read More
(3)
Rating: 4 stars
03/24/2020
Great recipe! I changed to black eyed peas instead of black beans and added chicken tenders that had been sauteed in the oil prior to making the soup. I followed the recipe and when it came time to add the tomatoes, I chopped the chicken I had set aside and added it also. There was plenty left to freeze for when I go to work (I'm a nurse, no quarantine for us). Crushed croutons on top adds some interest, too. Read More
(2)
Rating: 5 stars
09/20/2017
This soup is really good. I used white beans, but otherwise followed the recipe exactly. Will be making this again and again. Read More
(2)
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Rating: 5 stars
02/03/2019
I will make it again and again and again. Next time I will add a few more black beans though. Read More
Rating: 3 stars
01/12/2020
I personally didn t love the quinoa in this recipe. The nutty flavor If the quinoa didn t do it for me. I would make this again as a vegetable soup though. Read More
Rating: 5 stars
07/27/2019
So good! I followed the recipe exactly as written except I added about a third of a yellow bell pepper with the onions and a can of chickpeas (rinsed and drained) at the end. Read More
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Rating: 5 stars
11/03/2019
We love this soup! Just the right amount of spice although I don t measure anything. If it gets too spicy for anyone they can stir in a dollop of sour cream. I love that I can sub out the chicken broth and use vegetable broth if I m making it for my sister who is vegetarian?. Read More
Rating: 4 stars
02/27/2019
Great flavor and easy...made without corn and still yummy. Doubled for family of 5 & still have leftovers! Read More
Rating: 5 stars
04/02/2019
Very tasty and hearty. Did use 1/2 crushed red pepper and was spicy enough for me. Read More