I couldn’t think of a more perfect recipe to share on Meatless Monday than this Black Bean Quinoa Taco Soup! This soup is not only vegetarian, it’s also vegan… and most importantly, it’s so delicious!
Oh and did I mention the prep time is 15 minutes? Gotta love the power of the almighty slow cooker!
The idea for this recipe came from my desire to make a vegetarian version of one of LLB’s most popular recipes, Taco Soup.
I love using both quinoa and black beans in vegetarian recipes because they are both packed with protein!
- 1 cup quinoa = 24 g protein
- 30 oz black beans = 49 g protein
- 1 lb ground beef = 65 g protein
As you can see the black beans and quinoa in this soup provide more protein than a pound of ground beef and contain way less calories and fat! Now, let’s get cooking!
- 1 tbsp olive oil
- ½ red onion (diced)
- 1 jalapeno (de-seeded and diced)
- 3 cloves garlic (minced)
- 2 (15 oz) cans black beans (drained and rinsed)
- 2 (14.5 oz) cans diced tomatoes
- 4 oz can green chilies
- 1 cup quinoa
- 2 tbsp taco seasoning (click for recipe)
- 2 tbsp fresh cilantro
- 2 cups vegetable broth
- sour cream
- lime wedges
- avocado (diced)
Heat the olive oil in a large skillet over medium heat. Add the diced onion and jalapeño. Sauté for 3-5 minutes, then add the minced garlic.
Sauté for an additional 1-2 minutes, then place the mixture in a slow cooker. Add the black beans, tomatoes and green chilies.
Add the quinoa, taco seasoning and cilantro. Pour the vegetable broth over the top.
Place the slow cooker on high for 30 minutes – 1 hour to cook the quinoa, then turn to low and cook for 6-8 hours.
I topped mine with sour cream and avocados for a little creaminess, and fresh cilantro and lime juice for a little extra zing!
If you want to keep it vegan, omit the sour cream and top with diced avocado or creamy guacamole!
♣ Vegetarian Option: This recipe is vegetarian (and vegan!)
♦ Gluten Free Option: This recipe is gluten-free.