Quinoa and Bean Soup
Don’t rush the tomatoes. Sweat the onion until translucent and soften the celery first, then add the peeled, chopped tomatoes and cook them right down until they collapse — that’s what turns them into the actual base of the broth rather than a garnish. The result is a light but genuinely filling soup where Andean quinoa meets beans.
Two spices do the heavy lifting. Cumin here appears under its Central Asian name zira — the same spice, just the whole seed common in post-Soviet kitchens; ground cumin works fine. It tames the starchy, heavy note of the beans, while paprika adds warmth and a faint smokiness.
Ways to change it up
- Swap half the canned beans for fresh green beans or a handful of peas to make it more summery.
- No sweet tomatoes on hand? Canned plum tomatoes work, but then hold back the salt.
Serve it hot, or lightly chilled on a warm day, with parsley or cilantro stirred straight into the bowl.
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Ingredients
Instructions
In a large pot, saute the finely chopped onion in olive oil until translucent. Add the finely diced celery and saute lightly.
Peel the tomatoes, chop them finely, and add them to the sauteed vegetables. Pour in a cup of broth and cook until the tomatoes are soft.
Add the quinoa, beans, paprika, cumin, salt, and pepper. Pour in the rest of the broth. Simmer the soup for another 10 minutes over low heat.
Serve garnished with herbs - parsley or cilantro.
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