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Hearty Vegan Mexican Quinoa Soup with Roasted Corn and Lime Drizzle

A close-up of a bowl of rich Mexican quinoa soup filled with black beans, corn, and topped generously with diced avocado and cilantro.
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Make this flavorful, healthy Mexican Quinoa Soup for a simple, satisfying one-pot dinner. It is naturally gluten free and packed with vegetables.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 cup uncooked white or tri-color quinoa, rinsed
  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen or canned corn (if using canned, drain)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • For Serving: Fresh cilantro, chopped; 1 avocado, diced; Lime wedges; Tortilla chips (optional)
  • For Drizzle: Juice of 1 lime; 1 tablespoon olive oil

Instructions

  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and chopped red bell pepper. Cook for 2 more minutes until fragrant.
  3. Stir in the cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook the spices for 1 minute, stirring constantly, to toast them.
  4. Add the rinsed quinoa, vegetable broth, diced tomatoes (with their juice), black beans, and corn to the pot. Stir everything together.
  5. Bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot partially, and simmer for 20 minutes, or until the quinoa is fully cooked and tender.
  6. Stir in the salt and pepper. Taste the soup and adjust seasonings as needed.
  7. While the soup simmers, prepare the lime drizzle: Whisk together the juice of 1 lime and 1 tablespoon of olive oil in a small bowl.
  8. Ladle the hot soup into bowls. Top each serving with fresh cilantro, diced avocado, and a squeeze of fresh lime juice. Drizzle the lime-oil mixture over the top before serving.

Notes

  • Rinsing the quinoa removes its natural coating, saponin, which can taste bitter.
  • For a richer flavor, roast the corn separately in a dry skillet until lightly browned before adding it to the soup.
  • If you prefer a thicker soup, mash about 1/2 cup of the black beans against the side of the pot before adding the broth, or simmer uncovered for the last 5 minutes.
  • This soup freezes well. Cool completely before storing in airtight containers for up to 3 months.

Nutrition

Find it online: https://blissbatter.com/mexican-quinoa-soup-recipe/