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Crock Pot Black Bean and Quinoa Soup

The best recipe for Crock Pot Black Bean and Quinoa Soup
crock pot black bean and quinoa soup vegan gluten free best recipe

I am happy to say a dear friend of mine is back from summer vacation!

My crock pot!

Oh, how I’ve missed you!

I love how you can throw a bunch of ingredients in it, turn it on and forget about it!  Nothing is better than walking into the house after a long day and having a warm meal ready and waiting for you!

A few weeks ago I saw a crock pot recipe floating around Pinterest for black bean soup with quinoa and I have been craving it ever since!  I didn’t have all the ingredients, so winged it a little….ok, a lot! The original recipe called for dried chipotle peppers and coriander powder, which I didn’t have.  This soup was wonderful without, but I bet both ingredients would taste great!  I cut back on the amount of bell pepper because I don’t like cooked peppers all that much!  I also added carrots to up the veggie content.  I loved how the cinnamon stick created a rich flavor…it really spiced it up!

crock pot black bean and quinoa soup vegan gluten free best recipe
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Crock Pot Black Bean and Quinoa Soup

The best recipe for Crock Pot Black Bean and Quinoa Soup
Course Main Meal, Soup
Cuisine American, Gluten Free, Vegan
Prep Time 3 minutes
Cook Time 5 hours
Total Time 5 hours 3 minutes
Servings 2
Calories 1111kcal
Cost $

Ingredients

  • 1 pound of dried black beans rinsed and picked over
  • 2/3 cup uncooked quinoa
  • 1 14.5 ounce can of diced tomatoes
  • 2 carrots chopped
  • 1/2 red onion diced
  • 3 cloves garlic minced
  • 1/2 red bell pepper diced
  • 1 dried cinnamon stick
  • 1-2 teaspoons chili powder depending on your “hot” tolerance!
  • 1 teaspoon cumin
  • 4 cups low sodium vegetable broth
  • 3 cups water
  • sea salt and pepper to taste
  • fresh cilantro
  • sliced avocado
How many Ounces Are in a Cup?
How many Grams are in a Cup?

Instructions

  • Throw all the ingredients in the crock pot.
  • Cook on low for 6-8 hours on or high for 4-5 hours (until beans are tender).
  • Top with cilantro and sliced avocado.
  • -Enjoy 🙂

Nutrition

Calories: 1111kcal | Carbohydrates: 207g | Protein: 63g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 410mg | Potassium: 4457mg | Fiber: 48g | Sugar: 18g | Vitamin A: 11741IU | Vitamin C: 66mg | Calcium: 451mg | Iron: 18mg
Cristina C. RD LDN
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