I knew when I saw this recipe that I needed to make it and that I’d love it. I was right. It’s delicious. It’s a great meal as it’s a substantial soup, and it gets better over time. Make a nice big pot for lunch leftovers or easy weekday dinners, and you won’t be sorry. I paired the soup with some hot ciabatta bread and a salad.
Original recipe by Robin Gagnon:
- 1 lb. black beans. (pre-soaked and rinsed)
- 1 tbs. olive oil
- 2 cloves of garlic (crushed/minced)
- ¾ cup carrot (small diced) approx.1 extra large carrot
- 1 cup dry quinoa
- 9 cups (2 qts. plus a cup) chicken or vegetable stock
- 2 bay leaves
- 15 oz. can of petite diced tomatoes
- spinach (1 can, or an 8 oz. bag of fresh baby spinach)
- Rinse and soak the beans overnight. Drain and rinse again. Set aside.
- Put oil in large stock pot or dutch oven, over medium heat.
- Once hot add carrots and garlic, saute, until garlic is cooked through.
- Add the quinoa, stir and cook another minute.
- Add all the remaining ingredients except the spinach. Cover and simmer.
- After 2 hours, add spinach, and continue to cook until beans are soft.
Notes from me: I’m never quite prepared enough to soak beans overnight. I don’t usually plan my meals too far in advance. I think the beans turn out fine if you give them some extra cooking. In this case, I simmered the black beans for 1.5 hours in a large pot of water before draining them and starting the soup. They were perfect.