Spicy Black Bean and Quinoa Soup

Spicy Black Bean and Quinoa Soup
  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1 clove garlic, minced
  • 1 teaspoon ground paprika
  • 1/2 teaspoon red pepper flakes
  • 2 (15 ounce) cans low-sodium chicken broth
  • 1/2 cup water
  • 1/2 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


  1. 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.
  2. 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.
  3. 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.

04/09/2018
Spicy Black Bean and Quinoa Soup, recipe PT15M PT1H 5 455 calories

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