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:

Black bean & quinoa soup is an easy hearty gluten-free recipe.
  • 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)
  1. Rinse and soak the beans overnight. Drain and rinse again. Set aside.
  2. Put oil in large stock pot or dutch oven, over medium heat.
  3. Once hot add carrots and garlic, saute, until garlic is cooked through.
  4. Add the quinoa, stir and cook another minute.
  5. Add all the remaining ingredients except the spinach. Cover and simmer.
  6. 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.

Pin It