Sometimes I get really excited about a recipe because it sounds delicious, but it almost seems too easy—do you know what I mean? Like, am I about to get duped here? Am I going to end up with a so-so meal? Maybe I’m too skeptical, but I’ve been let down before.
This soup sounded both delicious and easy, and it proved to be even better than that—it’s amazing! And so easy! The recipe comes from my friend Megan’s brand-new cookbook called No Excuses Detox: 100 Recipes to Help You Eat Healthy Every Day. All of the recipes are vegetarian (mostly vegan) and gluten free, with short ingredients lists and prep times.
I love Megan’s approach to detoxing—the term often makes me think of scary juice fasts and extreme measures, but there’s nothing extreme about this book other than the ease of the recipes. She shares simple recipes made from whole foods that support your body’s natural detox mechanisms.
Plus, she shares tons of real-world tips on how to eat well when you’re short on time, money and energy. Megan manages to run a blog, write cookbooks, work as a greeting card designer, and raise two adorable kids all at the same time. She definitely has a few tricks up her sleeves and doesn’t let excuses get in the way. I’m the queen of making excuses and overthinking, so I’m taking notes.
I am especially pumped about her tips for pressure cooking, since I just caved and bought an Instant Pot. (Have you guys tried pressure cooking yet? I’m scared. So many buttons. The unopened box is resting nice and cozy next to my hamper.)
Anyway, her book’s full of recipes that look and sound delicious, and seem easy enough for busy weeknights. This hearty Mexican quinoa soup hit all of those marks. I could eat this soup every day until spring and I just might, since it freezes well.
Megan modeled this recipe after chicken tortilla soup, but made it a hearty vegetarian soup with quinoa and black beans. It tastes remarkably fresh and flavorful, thanks some basic aromatics, herbs and spices. I love that she used water instead of vegetable broth, too—something to consider in future soup recipes. Please let us know how you like it!
Watch How to Make Mexican Quinoa Stew
Mexican Quinoa Stew
- Author: Cookie and Kate
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
You’re going to love this Mexican quinoa stew! It’s hearty, easy to make and tastes amazing. This soup recipe is vegan and gluten free. Recipe yields 4 large or 6 more modest bowls.
Ingredients
- 1 teaspoon coconut oil (I opted to use 1 tablespoon olive oil instead)
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 3 carrots, chopped
- 4 cloves garlic, pressed or minced
- 2 jalapeños, seeded and chopped
- 3 ½ cups water
- 1 large can (28 ounces) diced tomatoes
- 1 ½ cups cooked black beans or 1 can (15 ounces) black beans, rinsed and drained
- 1 ½ teaspoons ground cumin
- 2 teaspoons fine sea salt
- ½ cup quinoa (dry/uncooked)
- ¼ cup chopped fresh cilantro
- ⅛ teaspoon cayenne pepper (for extra heat, optional)
- Freshly ground black pepper
- Optional garnishes (my ideas): extra chopped cilantro, small wedges of lime, diced avocado, crumbled tortilla chips, grated cheese, sour cream…
Instructions
- In a medium Dutch oven or soup pot, warm the oil over medium heat. Add the onion, celery, carrots, garlic, and jalapeños. Sauté until the vegetables are tender, about 8 minutes.
- Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro and cayenne pepper (if using). Season with pepper and bring the soup to a boil.
- Once boiling, lower the heat, cover the pot, and let the soup simmer until the quinoa is tender, about 15 minutes. Once the quinoa is tender, add more salt and pepper to taste, if necessary. You can serve this soup right away or use an immersion blender to purée a couple cups of this soup—this helps to thicken the soup while still leaving some texture (I may have overdone it a bit).
- Divide into bowls and serve with any garnishes that you’d like. Store leftovers, covered, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Notes
Recipe reprinted with permission from No Excuses Detox, copyright © 2017 by Megan Gilmore, published by Ten Speed Press, an imprint of Penguin Random House LLC.
Megan’s Instant Pot guidance: Sauté the aromatics (everything listed in step 1) in your Instant Pot with the olive oil. Add the ingredients listed in step 2. Securely seal the lid according to the manufacturer’s instructions and cook for 8 minutes on high pressure. Allow the pressure to release naturally, then carefully remove the lid. You might want to blend a couple cups of the soup as suggested in step 3. Serve with garnishes of your choice.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Jeanne
I made this last night and it was a delight. Very tasty and so simple. My teenagers enjoyed it and I feel happy being able to cook a nutritious meal for them. TY!
Kate
Wonderful, Jeanne! It’s great when it’s a hit with the whole family. I appreciate the review!
Marion
Hi Kate, I made this stew last night here in Switzerland (with an instant pot-pressure cooker). It came out absolutely delicious. Will do this again! Thanks for sharing! Marion
Kate
You’r welcome, Marion!
Darsi
Absolutely Delicious! Both my husband and I love this recipe. I used couscous instead of quinoa since I did not have any on hand. My husband asked me to make a double batch to freeze. This is definitely our new favourite soup recipe.
Kate
Thanks for sharing! :)
Michelle
This has become one of our all time favorite dinners! It’s my go to dinner when someone has a baby or has another need for a meal. Does it freeze well?
Kate
I believe readers have had success with freezing this recipe! Thanks for your review, Michelle.
Brenda Lee Allor
Thank you for sharing Megan’s recipe. I made this in the Instant pot. Added frozen fired roasted corn. Added soyrizo to one portion for family member that wanted meat. Delicious and versatile. Thank you.
Rachel
We had a soup party last night with a few big pots of delicious soups. This soups was a PERFECT fit and smelled the house up with such a beautiful fragrance. Filling and hearty and full of flavor! Thank you so much–the cumin was PERFECT.
Kate
I’m happy to hear that, Rachel! Thanks for stopping to comment.
Sarah
Perfect tortilla soup, but so filling! Easy and very delicious! Definitely going to be saving and using it whenever I crave a mexican-esque soup! I am not even a vegetarian and it is super satisfying
Kate
I’m glad you are saving this one! Thanks for letting me know what you thought, Sarah.
A
This was great! I probably used about double the amount of quinoa and it ended up being more of a cross between a grain bowl and a stew. I also used fixings left over from your black bean soup which I made last week (also great!) – cilantro, avocado, Greek yogurt, salsa, feta cheese (which approximates the texture of crumbly Mexican cheese well) – highly recommend!
Kate
Thanks for sharing! Glad you liked it, A. I appreciate the review.
Kelly
I made this on Monday and I’ve been eating it for lunch all week! I added some zucchini because I had one in the fridge needing to be eaten–delicious! I topped mine with a dollop of sour cream and some avocado. It would be delicious with some crunched up tortilla chips too!
Kate
Sounds delicious, Kelly! Thanks for sharing.
Laurie
Made it tonight for my week’s meal and was surprised how flavorful and easy this was. Of the 3.5 cups of water, I used chicken stock for 2 cups of it and then also added extra cumin. It’s the perfect meal for these winter nights, when topped with crunched up tortilla chips, grated cheese, cilantro, a lime wedge and avocado slices. Thank you!
Kate
Thanks for sharing, Laurie!
Nikole
I am always skeptical of soups that use water (I’ve been burned before too!), but this was so flavorful. My husband, who is not a big soup fan, devoured it! We’ll definitely be adding it to our rotation! :)
Kate
I’m glad you tried it and loved it!
Erika
It’s been raining all day here in New Zeland—this made for the perfect, easy dinner! I couldn’t find jalapenos so subbed 2 small red chilies and it came out with the perfect amount of spice. Love the quinoa too, I never thought to put it in soup before. Thanks!
Kate
You’re welcome!
Maggie
IF I had tasted my stew as it was cooking, I would have added more cayenne, as it turned out the jalapeños from my brother’s garden weren’t hot at all. Nonetheless, we thoroughly enjoyed the stew with avocado and grated cheese as garnish.
Kate
Oh no! I’m sorry to hear that. I’m glad you were still able to enjoy it though, Maggie.
Erin McGrath
Kate,
As a longtime follower of your blog (from 2013 on!) I’ve made and enjoyed so many of your recipes. This one is in my top 10! I made a few adjustments: I used red lentils as I didn’t have quinoa on hand; I also added chopped sweet potatoes leftover from your Kale, Sweet Potato and Chickpea stew – without an immersion blender at home, I mashed them into the soup with a fork and it gave the stew an awesome spicy-and-sweet consistency. Rad! I can’t wait for leftovers for lunch.
Kate
Thanks for following through the years! Thanks for sharing your version, Erin. I love to hear from you. :)
Kris
I love your recipes, they really help a vegetarian, gluten, dairy free girl out! I am starting this new year off no longer eating nightshades in hopes of helping my arthritis. Any substitutions you would recommend for tomatoes in this recipe? I had thought about another vegetable but was not sure about recreating the liquid aspect for the tomatoes.
Thanks for the help! Kris
Kate
You could always increase the vegetable broth a little if you think you are missing the liquid from the tomatoes. Just adjust to your liking! I hope it helps you.
Allison Jefferson
Came back again for another great dinner soup. This one does not disappoint. I didn’t have fresh jalapenos so I used 8-10 pickled jalapenos for some kick. I omitted the cayenne pepper. Served this with sour cream, finely shredded cheddar cheese, and coriander. The sour cream helped my teenagers handle the heat of the soup. I will be making this again. It was perfect for a cold day!
Kate
Thank you for sharing, Allison!
Pam
Hi Kate, this recipe and all others on your blog look great! I am planning to make this tonight. I was wondering if you could give low sodium alternatives? I have a 15 month old and I want him to enjoy this too. I do the usual stuff where I avoid all canned products to reduce sodium but it doesn’t taste the same.
Kate
Hi Pam! I don’t have anymore tips than just to avoid the added salt areas. Sorry!
Adiam
This is my third time making this soup so I figured I owe you a comment and rating :). Thank you for this awesome recipe, my whole family enjoys this soup. I love that it doesn’t include a salty chicken broth, but still tastes great.
Kate
Thanks for coming back! I’m glad this is a favorite of yours, Adiam.
Sherri
This soup is good and full of Mexican flavors. I’ve made it several times and it is now a go to recipe when I don’t know what to make for the week. Yum!
Kate
Thanks for your feedback! I’m glad you loved it, Sherri.
Kim
Delicious! Much heartier than I expected and I’ll definitely make again. I was out of ground cumin but had some seeds. I toasted them and ground them by mortar and pestle. I don’t usually do that but it was so fragrant! I only used about 1/4 of jalapeno because I was making it for little kids too. Thanks for a great recipe!
Kate
You’re welcome, Kim! Thanks for your review and feedback.
Julia
Just made this! Really delicious with some avocado on top :)
Kate
Sounds perfect, Julia!
Reem
This is super delicious! I just made it, but I added just a few tweaks based on what I have and it was perfect! So, I didn’t have jalapenos or any other spicy pepper AND I just ran out if cayenne pepper. Instead, i chopped up some pickled jalapenos (don’t judge me) and used red pepper flakes. I also toasted the spices and quinoa with the veggies, and added a few extra spices like chili powder, paprika and oregano. I blended it up just a bit and served with some toasty corn tortillas. Sooo good! Thank you!
Kate
I’m glad it was delicious! I like how you made this work with what you had!
Gina
This was so easy and so delicious. Thank you! I made it in the Instant Pot and it was perfect, easy, exactly as described. I love how pureeing a couple of cups enhances the overall texture. We enjoyed ours with tortilla chips and shredded cheddar on top — will make again for sure.
Kate
You’re welcome! I’m happy it worked in the Instant Pot for you!
Maggie
This is the second time I’ve made Mexican Quinoa Stew. Used white quinoa, rather than the red used in my first batch, and thought white was visually much more appealing. Added more cayenne and reached the spice level we enjoy. (Never know how spicy a jalapeno will be, so the extra cayenne did the trick.) Lime juice and chopped cilantro were the perfect garnishes
Kate
Thank you for sharing, Maggie!
Lee
I have made this a couple of times now, but I substitute the water with chicken broth.
Kate
Thank you for sharing, Lee!
Audrey
I seem to find myself making this at least once a week. It’s an easy, wholesome dish my family and I love! I don’t usually have jalapeños on hand so what I do is use a 10 oz can of diced tomatoes and green chilies (like Rotel) in place of it. Since I use that I only use an additional 14.5oz can of diced tomatoes (rather than the 28oz the recipe calls for) Turns out great! Tastes even better the next day. I’ll make homemade cornbread with it and it’s sooo good. Or top it with some crumbled tortilla chips and cheese! Yum!
Kate
I love that! Thank you for sharing, Audrey.
Kristin
This is one of the tastiest soups I have EVER made and I make soup all the time (it’s kind of my thing). Thank you for this recipe! I will make it again and again.
Kate
I’m glad you love it, Kristin! Thanks for stopping to comment. :)
Jessica
Omg this soup is unbelievably delicious! I put lots of cilantro which gives it a very fresh, mexican flavour. I Garnished with lime and avocado, even my kids liked it!! I will definitely make this again. Thanks!
Kate
I’m glad you loved it, Jessica! Thanks for your review.
Jennifer
Really delicious recipe, thank you!! I used veggie stock instead of the water because I had it in the fridge, and it was very tasty. The heat of the cayenne kind of snuck up on us, but we loved it (and added pickled jalapeno for garnish!) Will be making this one again for sure.
Kate
You’re welcome, Jennifer! Thank you for your review.
Joshua
I live in the San Francisco Bay Area where we had a heat wave that happened to coincide with the day that I decided to try this recipe. I made the soup midday (I used vegetable bullion in addition to water and red and white quinoa) and by dinnertime it had cooled to room temperature. I served it to friends at room temperature due to the outrageous temperatures outside, garnished it with chopped cilantro, lime wedge, diced avocado and a dollop of sour cream. It was a total hit and I still haven’t eaten it hot. Love this recipe.
Kate
That sounds lovely! Thanks for sharing, Joshua.
Kristy
Made this tonight and LOVED. so healthy & filling- this recipe delivers. Two adjustments I did make were to swap chicken stock for the water and I used kosher salt and found I needed more than the 2 tsp. I’m curious to see how it holds in the fridge since I blended it and it has a thicker consistency, but I can add water/stock to loosen up if needed.
Thanks, Kate!
Kate
You’re welcome! Thank you for sharing, Kristy.
Cheryl Daringer
How did the sodium in this recipe get so high? This is turning me off from making it.
Kate
Hi Cheryl, please see my nutritional disclaimer. You can always try to use low sodium canned vegetables and broth and also omit some salt. https://cookieandkate.com/nutrition-disclaimer/
Kristen
Hi there! I’m excited to try this recipe. Do you think cauliflower rice might work in place of the quinoa? Thanks!
Kate
I haven’t tried it, sorry! I’m not sure it will hold-up well.
JB
I tend to be skeptical of soup recipes that use water instead of broth (we like big flavors at my house) – but so many commenters loved the recipe that I decided to try it, and turns out everyone was right! This soup is delicious. The flavors are spot on, though I did end up adding an extra can of black beans. I followed the instant pot directions and used my immersion blender to thicken it up a bit. Yum.
Kate
I’m happy you still tried it and loved it! Thanks for your review.
Frances M Vincent
Kate, your recipes never fail to wow me! I make a lot of soups and this one is my new favorite. It was easy to make, absolutely delicious, and healthy! Next time I’ll double or triple the recipe so I can enjoy left overs!
Jo
This is delicious, and so simple to make! I had to leave out a few ingredients (tomatoes, celery, onion), and it was still so good and flavorful. I topped it with diced avocado and pepitas. Thank you for sharing this!
Kate
You’re welcome!
Shirley G Kingsbury
Do you have a favorite stew recipe that you could adapt to make a hearty chicken stew recipe from. I cannot seem to find a chicken stew. I have a great beef stew recipe but want a nice thick chicken stew recipe. Thanks for your your help! Shirley
Kate
Hi Shirley! I’m a vegetarian so won’t be much help to you there, sorry.
Kendra Lincourt
I love to see the non-vegetarian comments here! I think it’s great to see more people branching out :)
Christina Ring
Great stew! I made it last night and added a few things.
Added a red pepper as well as a can of white (cannelli) beans. I also added half chicken broth instead of all water. Instead of the Dutch oven I put it all together in a crock pot and added the quinoa during the last hour. Delicious!
Annie C.
Made this for the family. Everyone went back for seconds! I made a few modifications based on what I had on hand including zucchini and added some chili powder. Oh so good!
Kate
I’m excited it was a hit, Annie!
LaVerne
This recipe is so good! I increased the quinoa amount and used fresh tomatoes instead of canned. Your flavors are spot. Can’t wait to make this again. Thanks for sharing!
Kate
You’re welcome, LaVerne!
debra houle
Oh my…I just made this , it is so good! I added some red peppers, red beans, shredded kale, lime juice, and some frozen adobe seasoning cubes from ancho and guajillo peppers. I also added a quart of my own pureed tomatoes, vegie broth and a can of chopped tomatoes…I wanted it to be more soup like…. Awesome flavor…thank you for this flavorful recipe.
Amy S
Delicious! I did have to simmer a bit longer to get my celery to soften, so next time I will dice smaller or sautee the veg longer. Will definitely return to this recipe many times over!
Laura
I made this tonight. It definitely has great flavor! I think the tomatoes need more time to cook though. Next time I will let the tomatoes simmer for about 15 minutes before adding the quinoa, and then cook for another 15 minutes. I just don’t like eating raw chunks of tomato.
Amanda
Super good! Love how healthy this one is! It will definitely become a staple!
Jeff
I have now made this twice, it’s great! I end up putting more of the aromatic veggies just because the onion and celery is always larger than the recipe most likely calls for. It’s really a winner and even though it’s getting hotter out I think I will just stick with this anyways! I used the instant pot and the recipe is perfect, not too soupy more of a stew as suggested.
Charlotte Leonard
how long in the instant pot?
Laurel Kent
Absolutely delicious
Tracy Varga
During these uncertain times, it is so nice to have something to count on. Your recipes are the best and bring me joy. We loved this stew- simple but flavor filled. I just bought your cookbook as a treat to myself!
Elle
Delicious and easy!
Joan
How can I cut the salt to 10%, the recipe at 49% is really unhealthy!
Kim
Could you fix this in a crock pot?
Kate
Hi Kim! I haven’t tried it and find you still need to sauté your vegetables to get the best flavor so not sure how much time you would save.
Kim
I used green onions. I sautéed the veggies and then threw everything in my slow cooker plus some corn and cooked all day on low. Had it with cornbread. It was really good!
Magda
OMG!!!!! This is a MUST do it recipe!! It’s so delicious and easy to make. Where is the 10 stars button?
Marie
Hello I always have problems knowing which quinoa to use tri colour or white. In this soup what would you recommend?
Kate
Hi, Marie! Either should work fine here. Let me know what you think!
marie
Used tri colour it was awesome thank you
julia grissom
So yummy! This immediately went to my favorite make again and again list. I did add some diced zucchini and used canned diced tomatoes with green chile’s since i had that on hand.This sou/stew is So flavorful and I’m a big fan of quinoa.Thank you
RK
Love your recipes! How can I add chicken to this so it all cooks at the same time?
Kate
Hi RK! Sorry to disappoint, but I’m a vegetarian so I can’t provide cooking instructions for meat as it’s just not something I very familiar with. I assume you could always cook it separately and then add it in?
Michelle
I brown 4 chicken thighs or 2 chicken quarters in olive oil, then remove. Continue with recipe in the same pot and add the chicken back before bringing to a boil. At the end, remove chicken, dice and add back to soup. Yummy! (I also use chicken stock instead of water.)
Julia
Loved this! Full of healthy and inexpensive ingredients. Very filling. The quinoa did soak up most of the liquid, so may be adding some vegetable broth. My pizza/donut loving boyfriend also enjoyed this!!
Kathy Hill
Excellent, I added a teaspoon of cocoa powder, zuchinni and used kidney beans I had soaked overnight.
Daniela
Usually love the recipes but, this one was a bit bland for me. I thought it would be like your vegetarian chili (one of my absolute favorite recipes) but, it missed the mark a bit.
Melissa
Just found this…it’s so amazing! I subbed pinto beans and used paprika instead of cumin, and no cilantro because my family won’t eat those, and added green chile because in NM that’s how we roll :) This is our new favorite. Thank you!
Mary
So good. Thank you.
Georgia
Kate, I love your vegan, gluten-free recipes!
I’m sorry, I’m so anxious to eat it,I don’t take the time to take a picture! The Mexican quinoa stew was over the top great!
We love dogs as well. Two elderly, incontinent dogs share our house in Overland Park, as well as a foster cat, who puts up with them!
Sara
This was absolutely amazing!! My roommates raved about the smell, so I let them have some. And then they raved about the taste! I am so happy and so impressed!!!
Kate
How nice to share. :) I’m glad it was a hit, Sara!
Jennifer
Perfect for a cold night when you don’t want to spend too much time cooking!
Made this for my friend Monday and we both loved it! Thanks as always!
Dave
WOW! This stew is AWESOME! I made it for dinner but I have made several trips back to the pot all afternoon to “test” because it’s so delicious. I blended 2 cups in my vitamix and the consistency is perfect. I added more cilantro (…because I am one of those few people that loves cilantro…). Serving with ALL the recommended accompaniments later.
Thanks so much Kate!
Kate
Thank you, Dave! I’m glad you enjoyed it.
Vanessa Catto
Just made this tonight–it was delicious! 6 min in the Instapot was more than enough. I will definitely make this again. The whole family enjoyed it. Thank you for your great recipes
Monica Brooks
Everything turned out great. Instead of black beans I used a can of black Pinto and red beans. I used tomatoes that had no salt in them and a cup out of the 3 and a 1/2 cups of water woz broth. Delicious
Siuwai
Love this recipe. So simple but so delicious. It’s definitely part of meal planning.
Marcie
This is fantastic!!! Whenever I need a good meal idea or great soup to try I head to your site. Thanks for all the great recipes!!
Kate
I love that, Marcie! Thank you for taking the time to comment and review.
Kate
SO GOOD! Seriously. I can’t believe the flavors you packed into there – so simple! I did substitute low sodium chicken broth and only did 1 tsp salt instead of 2… it was perfect! Thanks again!
Susan
One of the easiest most delicious meals I have ever made!
Kate
Great to hear, Susan! Thank you for your review.
James
Hey—this is a delicious soup. Easy to execute too. Will definitely repeat!
Kate
I’m happy you enjoy it, James! Thank you for your review.
Michelle
This was delicious! For non-vegetarians like me: I added 4 seared chicken thighs which I deboned and shredded at the end. Also added fresh corn, used chicken stock instead of water and forgot the cilantro. It was so flavorful and filling.
Jen
Thanks for another great recipe, and thanks to your friend for sharing!
I happened to also be making your Romesco sauce at the same time, and on a whim I pureed an extra jar of roasted red peppers and added it to the cooking liquids of the stew… I very much enjoyed the sweet and earthy undertones it added, and would do it again in a heartbeat.
(Anyone reading this comment who hasn’t made the Romesco sauce – stop what you’re doing and check it out right now. Ahhhh-mazing!)
Thanks again, C+K!
Kate
You’re welcome, Jen! Thank you for your review.
Jacklyn L Jackson
Made it for the first time! it was a hit with my husband who ate it for dionner.
JM
I made this tonight! It’s a decent soup, but doesn’t have a ton of flavor. I recommend adding more peppers or spices, a pinch more salt, and definitely not skimping on lime. I used cheese, guacamole, lime, and corn chips as garnishes and they helped a lot. Overall, it’s an easy healthy soup that doesn’t cost a lot and is fun to customize! Will make again. Thanks for the recipe!
Kate
I’m sorry you didn’t love it. I appreciate your feedback. Be sure to use fresh spices as that can impact flavor.
Jen
Everyone enjoyed! Thank you for this recipe!!
My family (read kids) aren’t fans of heat/spice so substituted jalapeños with a 7oz can of mild large green chiles peppers and I used two 15 oz cans of diced tomatoes. One was plain. But the other was fire roasted tomatoes with chiles too. This was the perfect amount of heat for my family’s taste! Also, just to help others, I didn’t have fresh cilantro – just dried, so I used 2 TBLS of died instead of fresh – delicious!!
Kate
I’m glad this one was great for your family! I appreciate your review.
Miranda
It is a very cold day here, so I knew soup would be on the menu. This is wonderful!!! I served it with quesadillas and the kids loved it!
Kate
Hooray! I’m happy to hear that, Miranda.
Jeanne Y
I love this recipe! It has become a favorite for my family. I am serving this as a main dish for a get together dinner with friends this weekend.
I decrease the salt and omit the chiles.
Heidi
This was such an easy, healthy, and delicious recipe. My whole family loved it.
Dorothy
Can I substitue crushed tomatoes for the diced?
Thank you! Looking forward to making this.
Kate
Hi Dorothy, you could try it but it will change the texture and taste slightly. Let me know what you think if you try it!
Dorothy
Thank you Kate! I did try the crushed tomatoes (b/c I didn’t have diced). You’re right it did change the texture, but your recipe was wonderful! It tasted so good. I will try it next time with the diced tomatoes, but wanted to let you know the crushed made a great soup as well! Thanks for the blog, I recently started eating healthier and love the recipes you have.
Kate
I’m glad you were still able to enjoy it, Dorothy!
Eliana
This was so delicious! I only used one carrot. I added one sweet potato, can of corn, can of red beans, doubled the quinoa and added a teaspoon of chili powder and half teaspoon oregano in addition to what was called for. Everybody loved it. Thank you!
Kate
You’re welcome, Eliana! I appreciate your review.
J-Mom
This was tasty and satisfying. Thank you for the recipe.
Kate
You’re welcome!
MtnBerry
I stumbled across this recipe while looking for some “dinspiration”, and made it with a few alterations based on my on-hand ingredients (and taste). I used avocado oil instead of coconut, canned jalapeños, soup stock, couscous, dried cilantro, and also added chilli & dried oregano. I served it topped with a little grated cheddar, toasted tortilla chip bits, chopped avocado, and a dollop of sour cream. I absolutely loved how it turned out! Such an easy, and quick recipe to make, and a delicious & hearty meal!! As a former vegetarian, I still love to skip the meat once or twice a week, and this is definitely going to become a regular item on my menu. Even the hubby liked it!
Kate
I’m happy it turned out with your modifications! I’m glad you loved it.
Lakshmy
Hi Kate,
sounds delicious – do the black beans need to be cooked prior if using the instant pot version ?
Thanks in advance.
Morgan B.
The best soup! It’s not only delicious and filling, but makes you feel energized! I love a good meal packed with flavor and nutrients.
Kate
Great to hear, Morgan!
Vel Helton
We really liked this stew recipe, flavors were great. Nice that it makes a large amount so a couple portions could be frozen for later and yet could still enjoy it for a couple days. Stays tasty in refrigerator or freezer. Will keep this recipe in a rotation.
Theresa
This is quite possibly the best thing I’ve made. I’ve shared it hundreds of times and it is a staple throughout my family and friends!
Kate
That’s great to hear, Theresa! I appreciate your review.
Kathy
I used two chipotles in place of the jalapenos (removed the seeds and membranes from one) because I wanted to use them up. The heat was just right. Perfect on a cold winter’s day! Thank you for the simple, healthy and delicious recipe.
Ken Lichtsinn
Kate, STOP COOKING CILANTRO! Notice that many (most) cooks add cilantro after a recipe is finished cooking. That is because, if you cook cilantro, it just disappears! There are many Mexican recipes that simply add cilantro as a garnish, never cooked at all.
Heather
Absolutely delicious! Thank you so much for this recipe!
Kate
You’re welcome, Heather! Thank you for your review.
Laura Newton
I’ve made this soup so many times over the years and I decided it is time to take the time to comment. This soup is one of about 10 soup recipes I use in regular rotation. I always double the recipe and it makes a full pot. The only change I make is that I cut the salt in half. My husband has to watch his sodium intake and in my opinion, the flavor is still excellent. I am also sure to use beans and tomatoes with no added sodium. I highly recommend this recipe. Sometimes I crumble salt free tortilla chips on top, sometimes diced avocado, sometimes a dollup of Kite Hill Plain Yogurt.
Jen
Every soup recipe I’ve made from your blog has been a hit! Finally leaving a comment to say this one was also a favourite of the house. Even the meat eaters took to it and had no complaints about missing anything. Thanks for the recipe!
Marisa
Tasty :)
Kate
I’m glad you loved it, Marisa!
Elle
Wow! One of the best soups yet!
Joanne
This was very easy and quick to throw together after a long afternoon hiking and it was filling. It made enough for 5 meals. Prepping all the veggies it did take longer than 40 minutes to prepare (closer to 1 hour). For me it was “OK” but I would make again if my vegetarian, or vegan friends were coming over (I would serve some of the suggested garnishes which I didn’t this time)
Kate
I’m sorry you didn’t love it, Joanne. I appreciate your review and feedback!