Crock Pot Black Bean and Quinoa Soup, Vegan and Gluten-Free

The best recipe for Crock Pot Black Bean and Quinoa Soup
crock pot black bean and quinoa soup vegan gluten free best recipe

I am happy to say a dear friend of mine is back from summer vacation!

My crock pot!

Oh, how I’ve missed you!

I love how you can throw a bunch of ingredients in it, turn it on and forget about it!  Nothing is better than walking into the house after a long day and having a warm meal ready and waiting for you!

A few weeks ago I saw a crock pot recipe floating around Pinterest for black bean soup with quinoa and I have been craving it ever since!  I didn’t have all the ingredients, so winged it a little….ok, a lot! The original recipe called for dried chipotle peppers and coriander powder, which I didn’t have.  This soup was wonderful without, but I bet both ingredients would taste great!  I cut back on the amount of bell pepper because I don’t like cooked peppers all that much!  I also added carrots to up the veggie content.  I loved how the cinnamon stick created a rich flavor…it really spiced it up!

crock pot black bean and quinoa soup vegan gluten free best recipe
Print

Crock Pot Black Bean and Quinoa Soup

The best recipe for Crock Pot Black Bean and Quinoa Soup
Course Main Meal, Soup
Cuisine American, Gluten Free, Vegan
Prep Time 3 minutes
Cook Time 5 hours
Total Time 5 hours 3 minutes
Servings 2
Calories 1111kcal
Cost $

Ingredients

  • 1 pound of dried black beans rinsed and picked over
  • 2/3 cup uncooked quinoa
  • 1 14.5 ounce can of diced tomatoes
  • 2 carrots chopped
  • 1/2 red onion diced
  • 3 cloves garlic minced
  • 1/2 red bell pepper diced
  • 1 dried cinnamon stick
  • 1-2 teaspoons chili powder depending on your “hot” tolerance!
  • 1 teaspoon cumin
  • 4 cups low sodium vegetable broth
  • 3 cups water
  • sea salt and pepper to taste
  • fresh cilantro
  • sliced avocado
How many Ounces Are in a Cup?
How many Grams are in a Cup?

Instructions

  • Throw all the ingredients in the crock pot.
  • Cook on low for 6-8 hours on or high for 4-5 hours (until beans are tender).
  • Top with cilantro and sliced avocado.
  • -Enjoy 🙂

Nutrition

Calories: 1111kcal | Carbohydrates: 207g | Protein: 63g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 410mg | Potassium: 4457mg | Fiber: 48g | Sugar: 18g | Vitamin A: 11741IU | Vitamin C: 66mg | Calcium: 451mg | Iron: 18mg
Cristina C. RD LDN
Follow me!

Leave a Comment

Recipe Rating