Spicy black bean and quinoa soup

    52 min

    Quinoa adds plenty of protein to this spicy tomato-based black bean and sweetcorn soup that's an easy choice on a busy weeknight.

    2 people made this

    Serves: 4 

    • 1 teaspoon olive oil
    • 1/2 onion, chopped
    • 2 celery stalks, chopped
    • 1 carrot, chopped
    • 1 clove garlic, minced
    • 1 teaspoon paprika
    • 1/2 teaspoon crushed chilli flakes
    • 850ml reduced salt chicken stock
    • 120ml water
    • 85g quinoa
    • 1 (400g) tin chopped tomatoes with juice
    • 1 (400g) tin black beans, drained
    • 165g frozen sweetcorn
    • salt and ground black pepper to taste

    Prep:15min  ›  Cook:37min  ›  Ready in:52min 

    1. Heat olive oil in a large saucepan over medium-high heat. Add onion, celery and carrot; cook and stir until onion has softened and celery and carrot are crisp-tender, 3 to 5 minutes. Stir in garlic, paprika and chilli flakes; cook until fragrant, about 1 minute.
    2. Pour chicken stock, water and quinoa into the saucepan. Bring up to a simmer; reduce heat to medium-low, cover and cook until quinoa is tender, about 20 minutes.
    3. Stir in tomatoes with juice, black beans and sweetcorn. Bring back up to a simmer and cook, uncovered, until black beans are heated through, about 5 minutes. Season with salt and pepper.

    Cook's Notes:

    Red kidney, pinto, or cannellini beans may be substituted for black beans.

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