Mexican Quinoa Soup

Mexican Quinoa Soup

Serves: 4



  • 1 tsp olive oil
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 3 carrots, chopped
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and chopped
  • 3 ½ cups water
  • 1 28-oz can diced tomatoes
  • 1 15-oz can black beans, rinsed and drained
  • 1 ½ tsps ground cumin
  • 2 tsp sea salt
  • ½ cup quinoa (dry/uncooked)
  • ¼ cup chopped fresh cilantro
  • Freshly ground black pepper


  • Tortilla Strips (or crumbled Mary’s Gone Crackers)
  • Chopped Avocado
  • Chipotle Sour Cream
  • Wedges of Lime
  • Fresh Cilantro
  • Cheddar Cheese


  1. Warm the oil over medium heat in a large pot.
  2. Add the onions, celery, carrots, garlic, and jalapenos.
  3. Saute until the vegetables are tender (approx. 8 minutes).
  4. Add the water, tomatoes, beans, cumin, salt, quinoa, and cilantro, and freshly ground pepper.
  5. Bring to a boil and lower the heat.  Cover the pot and simmer until the quinoa is cooked, approx. 15 minutes.
  6. Season with salt and pepper to taste.
  7. Use an immersion blender to lightly puree / thicken the soup.
  8. Place in bowls and add garnish (definitely add a sprinkle of lime juice, the other garnishes are optional but delicious).

Variations & Notes:

  • Try throwing in 1 cup of corn during the last 5 minutes.

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