If you have to host a summer gathering soon, this homemade mexican quinoa soup may be the perfect one for you to try. It may be vegan, but don’t worry- it’s an easy sell to family members and friends who might not be so keen on an all veggie diet.
Soups are great because they are so easy to make, and when you need to entertain a big party of people, simple is exactly what you want. This soup is made in a crock-pot, so you can make it in the morning, leave it to cook all day, and then bust it out for dinner, absolutely stress-free! It doesn’t get much better then that!
You probably already know that quinoa is crazy good for you, being high in protein and gluten-free, which makes it an ideal way to get much needed protein for people who have cut gluten out of their diets. While quinoa tastes great in this recipe, you can also try mixing it in to some of your go-to favourites, because it’s a perfect base to any meal, and can easily replace the pasta or rice elements of any dish.
This quinoa soup is infused with the spicy flavors of cumin, peppers and cilantro, and is inspired from a fresh summer salad (check out a recipe for that below). This soup is great for a family gathering on a summer night when the sun has set and brought the heat with it. On these cooler summer nights, treat your family to this succulent and surprisingly hearty all-natural soup.
Remember, fresh ingredients are always best, especially for a summer meal.
Homemade Mexican Quinoa Soup
1 cup Kidney Beans
1 cup Quinoa
1 (14-ounce) can Tomato Paste
3 Veggie Cubes
2/3 cup chopped Onion
5 cloves Garlic
1 (28-ounce) can Crushed Tomatoes (can use fire roasted for extra heat)
1/4 cup prepared Roasted Red Pepper
1/4 cup chopped Green Bell Pepper
6 cups Water
1/2 teaspoon Paprika
3/4 teaspoon Chili Powder
3/4 teaspoon Cumin
1/16 teaspoon Cinnamon
Salt and Pepper, to taste
2 Large Avocado, halved and sliced
1 small bunch Cilantro, chopped for garnish
Wash and rinse kidney beans well. Place beans in a large bowl and cover with water. Let soak for 5-6 hours.
Drain the beans well and place them in a crock-pot.
Put all other ingredients into the crock-pot and stir.
Cook on low for 7-8 hours.
You should try to stir soup halfway through to ensure even cooking.
Once the 7-8 hours is up, spoon into bowls and serve with sliced avocado and cilantro.
Check out this quinoa summer salad: