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Hearty Vegan Mexican Quinoa Soup

Close-up of a white bowl filled with rich, red Mexican quinoa soup, featuring black beans, corn, and fresh cilantro.
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Make this easy, one-pot Mexican Quinoa Soup for a satisfying, protein-rich weeknight meal. It features black beans, corn, and bright lime and cilantro flavors.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked quinoa, rinsed
  • 4 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen or fresh corn kernels
  • 1 tablespoon lime juice, fresh squeezed
  • 1/4 cup fresh cilantro, chopped
  • Optional topping: Dairy-free sour cream or plain Greek yogurt

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the garlic and red bell pepper. Cook for 3 minutes until the pepper starts to soften.
  3. Stir in the cumin, chili powder, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  4. Add the rinsed quinoa, vegetable broth, and diced tomatoes to the pot. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes.
  6. Stir in the black beans and corn. Continue to simmer, uncovered, for another 5 to 10 minutes, or until the quinoa is fully cooked and the soup has thickened slightly.
  7. Remove the pot from the heat. Stir in the fresh lime juice and chopped cilantro.
  8. Taste and adjust salt and pepper if needed. Serve hot with your choice of topping.

Notes

  • Rinsing the quinoa removes its natural saponin coating, which prevents a bitter taste.
  • For a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • This recipe is naturally gluten free and vegan.
  • If you prefer a thicker stew consistency, reduce the vegetable broth by 1/2 cup.

Nutrition

Find it online: https://pureplatepath.com/mexican-quinoa-soup-recipe/