If you’re looking for a hearty vegetarian soup recipe that will become a staple in your home, this Mexican soup is for you. Both delicious and easy to prepare, it’s a smart choice for lunch or dinner during the week. Quinoa, corn, black beans, roasted tomatoes, Cabot Vermont Sharp Cheddar cheese and a variety of seasonings combine to create a fresh and flavorful quinoa soup recipe your family will enjoy. Top it with fresh lime juice, chopped cilantro, Cabot Sour Cream, additional grated cheddar or sliced jalapenos for even more delicious Mexican flavor! Share the recipe with friends and family members on Facebook, Pinterest, Twitter or Instagram - and use our handle @cabotcheese when posting on Instagram.
Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and red pepper and season with salt and pepper. Sauté, stirring occasionally, for 5-7 minutes, until the vegetables are soft. Add garlic and sauté an additional 30 seconds.
Next, add broth or stock, black beans, quinoa, tomatoes, tomato sauce, chiles and spices to the pot, stirring to combine. Season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 20-25 minutes.
Stir in grated Cabot Vermont Sharp Cheddar cheese, corn, cilantro and lime juice. Let soup sit a few minutes to allow corn to thaw and cheese to melt. Taste and adjust seasonings as needed.
For another fabulous Mexican recipe, try our Creamy Chicken Enchilada Soup next. As a co-operative of farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this vegetarian quinoa soup recipe after you’ve tried it by rating and reviewing it.
2 tablespoons olive oil
½ medium onion, diced
½ red bell pepper, diced
4 garlic cloves, minced
5 cups bone broth, chicken broth or vegetable stock (more for a more brothy soup)
1 15-ounce can black beans, rinsed and drained
1¼ cup quinoa, rinsed well in a fine mesh colander
1 14.5-ounce can diced roasted tomatoes, undrained
1 8-ounce can tomato sauce
1 4-ounce can diced green chiles
2 teaspoons chili powder
1½ teaspoons cumin
1 teaspoon coriander
Pinch red pepper flakes
4 ounces Cabot Vermont Sharp Cheddar, grated (about 1 cup)
1 cup frozen corn
¼ cup chopped cilantro
2 tablespoons fresh lime juice
Salt and pepper, to taste
Cabot Vermont Sharp Cheddar, grated for topping
Fresh chopped cilantro, Cabot Sour Cream, or sliced jalapeños for garnish
Prep: 15 mins | Cook: 30 mins | Total: 45 mins
HEAT oil in a large saucepan or Dutch oven over medium-high heat. Add onion, red pepper and season with salt and pepper. Sauté, stirring occasionally, for 5-7 minutes until the vegetables are soft. Add garlic and sauté 30 seconds longer.
ADD stock, black beans, quinoa, tomatoes, tomato sauce, chiles, and spices to the pot and stir to combine. Season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 20-25 minutes.
STIR in cheese, corn, cilantro and lime juice. Let soup sit a few minutes to allow corn to thaw and cheese to melt. Taste and adjust seasonings as necessary.
DIVIDE into bowls and top with grated cheddar and other desired toppings.
My husband and I loved this soup! Excellent flavor, especially the next day after they had melded even longer. My husband doesn't typically like anything he calls "weird," but he enjoyed the quinoa and didn't even notice it was vegetarian. Will definitely make again!
Yet another delicious recipe! Our family loved it.
This soup was so creamy and delicious with just the right amount of spices.