I have been hearing so much about quinoa I figured I would give it a try. I love black bean soup and stumbled upon this recipe online. Of course I had to change some things because it was kind of bland. The fresh salsa and toppings, especially the crumbled tortillas totally kicks it up a notch!!! I also love recipes that can be cooked in a crock pot!! MAJOR PLUS!!!
This is a perfect Fall dinner slow cooker recipe.
Ingredients
- • 1-2 dried chipotle peppers
- • 3 cans of low sodium black beans, rinsed
- • 3/4 cup uncooked quinoa, rinsed
- • 1 28-ounce can diced tomatoes
- • 1 red onion, diced
- • 3 cloves garlic, chopped
- • 1 green bell pepper, chopped
- • 1 red bell pepper, chopped
- • 2 teaspoons chile powder
- • 1/4 cup fresh cilantro
- • 1 cup fresh salsa
- • 3 1/2 cups water
- • salt and pepper to taste
- Toppings:
- • cilantro
- • green onions, thinly sliced
- • lime wedges
- • cheddar cheese, shredded
- • avocado
- • tortilla chips, crushed
Instructions
- Directions:
- 1. Combine all ingredients into crockpot
- 2. Cook on low 6-10 hours until black beans are tender
- 3. Remove chipotles (trust me on this) ;)
- 4. Pour into bowls
- 5. Top with fresh cilantro, cheese, green onions, a squeeze of fresh lime juice, diced avocado
- 6. I like to crush tortilla chips on top, but this is optional
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This looks delicious!!
Hi there!
This recipe looks AMAZING – especially as I have been looking to make something healthy for my veggie-only pal. Sadly, I do not own a slow cooker. Do you think it would be possible to make this in a large pot on the stove and just let it simmer for a couple of hours? Cheers !!
Kayla
This has been the best recipe yet (but I am sure there are more to come). Our whole household loved this! Even my roommate who swears she doesn’t like healthy foods, just ate this up! This will be made again and again! I will say though it does fill my crockpot completely full!
Tis looks amazing. I love all t ingredients. Any nutritional/caloric information?
Thanks !!!
Send more recipes I will lake to truly try your recipes thanks
I made this soup and it was the best!!! I used what I had on hand so I made a couple of substitutes but it came out amazing. I used original rotel instead of tomatoes and salsa, couscous instead of quinoa and the only chipotle peppers I had were the ones that come in a can in adobo sauce. I don’t know what the original recipe tastes like but even with my substitutions it was amazing. Just the right amount of spice. Today I added corn to it and made southwestern stuffed peppers. YUM!!! Thank you skinnymom!
We made this for dinner last night. It was delicious! It made about 12 cups of soup and if anyone wants to know, it was 4 points plus per cup. (Without cheese and crushed tortilla chips) Not bad at all!
Note: My beans took about 7 hours to get soft in crockpot on high.
thanks for this delicious recipe!
Is there a nutritional breakdown available for this soup? it would be very helpful!
I cooked this on high for 4 hours and low for 8 more hours. The beans are still not as soft as I would like them to be. Next time I might not add as many diced tomatoes and add some chopped jalapenos to kick up the spice.