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Mexican Quinoa Soup

November 11, 2014

vegan quinoa soup

It’s entirely possible we’ve all been enjoying a little too much pumpkin pie and leftover candy. So today, we are talking soup! Nutritious, vegan, gluten-free soup!

When we did the Whole30 challenge, we were also working on our cookbook (by the way, you can still pre-order our cookbook here!) we made big pots of soup for crazy nights when we just didn’t have time to even think about dinner. This soup isn’t Whole30 approved, but it is full of whole foods. Now that it’s fall, we are pulling out all our favorite spicy, warm flavors and enjoying them in this easy soup. We love soup and who doesn’t love simple crockpot recipes?!

We love quinoa with the spicy flavors of cumin, peppers and cilantro in this salad recipe. That summer salad inspired us to create a lovely soup that turns those flavors into a more appropriate dish for the colder months. Curl up with a steaming bowl of this with fresh avocado, cilantro and maybe even some vegan sour cream. The quinoa and beans make this dish extra hearty and filling. It makes quite a bit so you can easily freeze a big portion of it for later. And we all love having leftover soup for later! Hope you enjoy!

vegan quinoa mexican soup

Mexican Quinoa Soup

Serves: 10

Ingredients

1 cup Kidney Beans
1 cup Quinoa
1 (14-ounce) can Tomato Paste
3 cubes Veggie Stock
2/3 cup chopped Onion
5 cloves Garlic
1 (28-ounce) can Crushed Tomatoes (can use fire roasted for extra heat)
1/4 cup prepared Roasted Red Pepper
1/4 cup chopped Green Bell Pepper
6 cups Water
1/2 teaspoon Paprika
3/4 teaspoon Chili Powder
3/4 teaspoon Cumin
1/16 teaspoon Cinnamon
Salt and Pepper, to taste
2 Large Avocado, halved and sliced
1 small bunch Cilantro, chopped for garnish
Optional: Sour Cream or Cheese

Instructions
  1. Rinse beans. Place beans in a large bowl and cover with water. Allow to soak for 5-6 hours.
  2. Drain the beans. Rinse quinoa. Place all the ingredients into a crockpot and stir. Cook on low for 7-8 hours. You can stir soup halfway throughout to ensure even cooking. Once done, serve with sliced avocado, cilantro and sour cream.
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Mexican Quinoa Soup
2014-11-11

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Filed Under: Main Courses Tagged With: Dairy-Free, Gluten-Free, Vegan

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Comments

  1. Sal says

    December 11, 2014 at 9:04 am

    This is just a terrific soup recipe. I loved the flavors and more importantly, the toppings that can be suited to anyones taste. I added corn chips for dipping and guacamole instead of the avocado for my more picky kids. They inhaled it. Happy Mama!

    Reply
    • Annie says

      December 16, 2014 at 12:05 pm

      Thanks so much, Sal! Those additions sound great! Glad this could be a winning dinner recipe!

      Reply
  2. Ali says

    November 25, 2014 at 3:16 pm

    I made this soup yesterday and it was delicious! It was possibly the easiest thing I have ever made in my slow cooker too. I popped it on in the morning, came home from work to an amazing aroma and a delicious dinner! I have shared the recipe with so many friends and family and told them they need to do themselves a favour and try it! Thank you for another amazing recipe.

    Reply
    • Annie says

      November 26, 2014 at 8:48 am

      Hi Ali, we are so glad you liked this! The ease of this recipe is a highlight for sure!! It’s so nice to come home from work with a healthy dinner already done! :) Thanks for your comment. Have a great Thanksgiving!!

      Reply
  3. Grant says

    November 16, 2014 at 8:09 am

    this looks great!

    Reply
    • Annie says

      November 19, 2014 at 12:14 pm

      Thanks, Grant! Hope you get a chance to try it!

      Reply
  4. Sam @ PancakeWarriors says

    November 11, 2014 at 12:00 pm

    Yum this soup looks fantastic. What wonderful spices. And quinoa and I are on a first name basis (I have like 5 bags in my pantry)! Thanks for sharing :)

    Reply
    • Annie says

      November 11, 2014 at 1:58 pm

      Thank you, Sam! Haha, I like that you stock up on it – I do too!

      Reply
  5. Kelli H (made in sonoma) says

    November 11, 2014 at 11:37 am

    This is totally my type of meal. I love that you included dried kidney beans in this recipe. I’m trying really hard to avoid beans, but once I do add them back into my diet, I’d like to only allow dried/soaked beans rather than canned.

    Reply
    • Annie says

      November 11, 2014 at 2:07 pm

      Yes, exactly. I don’t soak beans enough and often use the canned, but they are so much better for you this way. We will also be sharing a bread recipe using dried beans for those who are afraid of soaking but want to start introducing the dried product. Good luck with the diet transition! I hope Whole30 was a good experience for you. :)

      Reply

Trackbacks

  1. Mexican Style Quinioa Soup - The Vegan Food Blog says:
    January 24, 2015 at 2:56 pm

    […] Credit / Recipe Link : Natural Sweet Recipes […]

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Dessert obsessed & plant-based recipes lover. Hi, I'm Annie! Join me in living a natural & sweet life.

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