MEXICAN BEAN AND QUINOA SOUP
This Mexican bean and quinoa soup delivers bold, smoky flavour and nutrient-rich comfort in a single bowl. Made with hearty black beans, fluffy cooked quinoa and warming chipotle chilli powder, it’s the perfect balance of fibre, protein and spice. A spoonful of chopped tomato adds freshness, while the broth brings it all together with a satisfying warmth. Whether you’re short on time or craving a wholesome lunch, this one-pot wonder is fast, filling and fuss-free. It’s a naturally vegan and gluten-free dish that makes an excellent addition to weekly meal plans or post-workout recovery meals. With vibrant spices and nourishing ingredients, this soup satisfies cravings while keeping your goals in mind. Serve hot with a sprinkle of fresh coriander or avocado slices for added flair and texture.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Mexican
PREPARATION/TECHNIQUES
One-Pot Wonders, Simmer
OCCASION/HOLIDAY
Cinco De Mayo, Fall, Potluck, Family Reunion, Picnic, Spring, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Vegan, Low Fat, Wheat / Gluten-Free, Low/ No Sugar, Quick & Easy
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for
MEXICAN BEAN AND QUINOA SOUP
- 1/4 cup cooked black beans
- 1/4 cup cooked quinoa
- 1 cup vegetable broth
- 1/4 tsp chipotle chilli powder
- 1 tbsp chopped tomato
FULL NUTRITIONAL INFORMATION
- Calories: 118 kcal
- Fat: 1.3 g
- Saturated Fat: 0.2 g
- Carbohydrate: 21.1 g
- Sugar: 1 g
- Sodium: 59.4 mg
- Fiber: 5.5 g
- Protein: 6.1 g
- Calcium: 31.5 mg
- Iron: 1.8 mg
- Potassium: 278.6 mg
PREPARATION
These steps are followed for the preparation of Mexican Bean And Quinoa Soup:
- Warm The Broth: Add vegetable broth to a medium saucepan over medium heat. Please bring it to a gentle simmer.
- Add Spice: Stir in the chipotle chilli powder and mix thoroughly to infuse the broth.
- Incorporate Beans And Quinoa: Add the cooked black beans and quinoa, stirring to combine evenly. Let it simmer for 5 to 6 minutes.
- Add Tomato: Stir in chopped tomato and simmer for an additional 2 to 3 minutes, allowing the flavours to meld.
- Serve: Pour into a bowl and enjoy hot. Garnish with fresh coriander, avocado or lime wedges if desired.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS
- Use Pre-Cooked Ingredients: Having pre-cooked black beans and quinoa on hand cuts prep time dramatically.
- Spice Control: Adjust chipotle chilli to taste for milder or spicier results.
- Fresh Garnish: Brighten flavour with a splash of lime or chopped coriander just before serving.
- Add Texture: Top with crushed tortilla chips for a satisfying crunch.
- Storage Tip: Double the recipe and store portions for grab-and-go weekday meals.
VARIATIONS
- Add Vegetables: Include diced bell pepper, corn or chopped courgette for more bulk and nutrients.
- Creamy Version: Stir in a tablespoon of cashew cream or coconut milk before serving.
- Protein Boost: Add cubes of tofu or tempeh for an even higher protein meal.
- Smoky Twist: Use smoked paprika alongside chipotle for deeper flavour.
- Hearty Version: Stir in a spoonful of tomato paste and simmer longer for a stew-like consistency.
PREPPING AND STORAGE
- Fridge: Store in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze in individual portions for up to 1 month.
- Reheating: Reheat over medium heat on the stove or in the microwave, stirring well before serving. Add a splash of broth if needed.