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TEX-MEX QUINOA VEGETABLE SOUP (CROCK-POT OR STOVETOP)

top down view of a bowl with a serving of tex mex quinoa vegetable soup.

Get your crockpot ready. This hearty and delicious soup is oil-free and so simple to make, plus it’s delicious as can be!

Scale

Ingredients

to serve, optional

Instructions

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

NOTES:

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.