I have another soup for you! This time it’s brimming with my favorite grain, quinoa, and medley of vegetables and spices. And, to top it all off it can be made right in the crock-pot for a no hassle set it and forget meal!
I think everyone loves the idea of using a slow-cooker. I know I sure do. It simplifies life, plus you can cook oil-free meals. I just picked up a new 5 qt. crock-pot and will be sharing more crockpot inspiration in the near future. And, for those who rather cook on the stove top, there is instructions for that too and they’re just as easy!
Let’s get into this Tex-Mex style soup!
We start with the basics, carrot, celery and onion, and add in fresh zucchini, a can of corn, tomatoes, beans and dry quinoa. To flavor it all we add chili powder, cumin, garlic powder, a couple bay leaves and a well-flavored vegetable broth. You may find you have almost everything on hand. You’ll find the flavor to be warming (not spicy) with a hint of sweetness from the corn. It’s simply delicious!
P.S. If you are one of those who is wary of quinoa, you will love it in soups. Those who don’t care for it have probably never had it cooked properly. I’m here to tell you that adding it to soups is a fool proof way to cook quinoa. It’s a wonderful addition to your healthy lifestyle and I know if you give it a try in soups you will love it!
Once everything is added to the crockpot, set it and forget it.
Serve your soup with diced avocado and fresh chopped cilantro. Easy and delicious!Print
TEX-MEX QUINOA VEGETABLE SOUP (CROCK-POT OR STOVETOP)
Get your crockpot ready. This hearty and delicious soup is oil-free and so simple to make, plus it’s delicious as can be!
- 1 scant cup dried quinoa
- 1/2 large yellow onion
- 2 -3 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, sliced
- 1 can (14 oz.) whole kernel corn, drained
- 1 can (14 oz.) diced tomatoes with green chilies, with juices (fire roasted pref.)
- 2 cans (14 oz.) red, pinto, black, kidney or white beans, drained and rinsed
- 3 – 4 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 2 bay leaves
- 6 cups vegetable broth
- mineral salt & fresh cracked pepper, to taste
to serve, optional
- avocado, diced
- chopped cilantro
- lime wedges
Crock-Pot: In a 5qt. or larger crockpot, add all the ingredients finishing with the vegetable broth, give a good stir, and cook on low for 5 – 8 hours or high for 2 – 4 hours. Add more broth/water as needed. Taste for seasoning before serving.
Stovetop: In a large dutch oven or pot, add ingredients finishing with the vegetable broth, give a good stir, bring to a boil, cover, reduce heat to low and simmer for 45 minutes to 1 hour. Add more broth/water as needed. Taste for seasoning before serving.
Serve with diced avocado and chopped cilantro. Pairs well with tortilla chips and a squeeze of lime.
Store left overs in an air tight container in the refrigerator for up to 5 – 6 days. This soup also freezes well for longer storage.
Serves 4 – 6
Feel free to change up the spices. Try adding a scant teaspoon of dried oregano for variation. If you love cumin try adding a little extra or reducing the chili powder. I used Simply Organic Chili Powder which is a delicious blend.
Use any single or combination of beans you like. I used pinto and red beans which I had on hand.
Soup shown was cooked on high for 2 1/2 hours.