Black Bean and Quinoa Soup

A great thing about fall, along with pumpkin, is making warm, hearty, comforting dinners. I'm not a huge fan of soups and stews seven or eight months of the year, but I definitely find myself craving a warm bowl of soup in the cooler months. There is something about being bundled up in a blanket and eating a bowl of soup that has comfort written all over it. Add a fireplace and snow outside and that would be downright amazing.

There isn't snow yet (which I am really thankful for) and the temperatures aren't cold enough to use our fireplace, but I still felt the urge to indulge in a tasty, hearty soup. This Black Bean and Quinoa Soup fit the bill.

This soup, which is so thick that it's almost more like a stew, is full of flavor. The combination of black beans, tomatoes, and hot sauce give this recipe a Tex-Mex vibe. Serve it with a slice of my Buttermilk Oat Loaf bread and you have a great fall lunch or dinner!

Black Bean and Quinoa Soup (adapted from Mom Foodie)
(12 servings)

1 lb bag dried black beans
1 Tbsp olive oil
1/2 sweet onion, diced
1 cup diced carrots
2 tsp minced garlic
1 cup dry quinoa
9 cups low sodium vegetable broth
15 ounce can petite diced tomatoes, undrained
15 dashes of hot sauce
salt and pepper to taste
optional: 10 ounce package frozen spinach, thawed and drained

Prepare the black beans by rinsing them, placing them in a large pot with water, and soaking overnight. The next day, drain the black beans, rinse again, and set aside.

Heat a large stock pot over medium heat. Add olive oil to the pot, then add the onion and carrots. Saute for 4-5 minutes, or until onions are transparent. Add the garlic and saute for another minute. Add the quinoa to the stock pot, and stir it into the other ingredients. Next, add the black beans, vegetable broth, and diced tomatoes (with juices). Season with salt and pepper. Bring entire mixture to a simmer, cover, and cook for 2 hours.

If adding spinach to your soup, add thawed and drained spinach after you cook the soup for two hours. Cook for another 15-20 minutes, or until soup becomes thick and black beans are tender. Add hot sauce and stir into soup. Taste and season with salt and pepper as necessary. Serve warm.

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Nutritional Info
Servings Per Recipe: 12
Amount Per Serving:
Calories: 187.4
Total Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 164.9 mg
Total Carbs: 32.9 g
Fiber: 8.8 g
Sugars: 4.0 g
Protein: 8.9 g

Pros:
-Easy to make
-Healthy
-Great source of fiber
-Simple list of ingredients
-Tasty and satisfying
-Good fall lunch or dinner

Cons:
-Makes a lot of soup; consider halving the recipe or freezing some of it
-Takes a while to make

Overall Rating: 4 out of 5