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Black Bean Quinoa Taco Soup
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Quinoa and black beans are combined with delicious spices to make the perfect protein packed, gluten free and vegan taco soup recipe!
Course
Main Course, Soup
Cuisine
Mexican
Prep Time
15
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
15
minutes
mins
Servings
6
people
Calories
354
Author
Whitney Bond
Ingredients
1
tbsp
olive oil
½
cup
red onion
diced
1
jalapeno
seeded and diced
3
cloves
garlic
minced
30
oz
black beans
2 -15 oz cans (drained and rinsed)
29
oz
diced tomatoes
2 - 14.5 oz cans
4
oz
can diced green chilies
1
cup
quinoa
uncooked
2
tbsp
taco seasoning
2
tbsp
fresh cilantro
2
cups
vegetable broth
Optional Toppings
sour cream
lime wedges
cilantro
avocado
diced
Instructions
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.
Notes
Nutritional information provided does not include optional toppings.
Nutrition
Serving:
4
g
|
Calories:
354
kcal
|
Carbohydrates:
61
g
|
Protein:
17
g
|
Fat:
5
g
|
Sodium:
465
mg
|
Potassium:
945
mg
|
Fiber:
16
g
|
Sugar:
5
g
|
Vitamin A:
455
mg
|
Vitamin C:
19.6
mg
|
Calcium:
100
mg
|
Iron:
5.7
mg