Mexican Corn & Quinoa Soup Recipe

Three simple elements come together fast to make a satisfying meatless meal.

From "New Vegetarian"
May/June 2015

  • This soup is rich in fiber and flavor thanks to beans, corn and tangy pickled onions.
    Photo by Yvonne Duivenvoorden

Yield: 3 servings

This may seem fussy, but three quick, simple elements come together fast to make a satisfying meal without meat. Distinct flavors and textures make this soup interesting and build a balanced meal at the same time.

Mexican Corn & Quinoa Soup Recipe


• 1 tablespoon mild-flavored olive oil
• 1 medium onion, chopped
• 2 large red fresno chilies, chopped
• 1 clove garlic, chopped
• 1⁄4 cup quinoa
• 1-1⁄2 cups vegetable stock
• 1 tablespoon fresh thyme, chopped
• 2 cups corn kernels, frozen or fresh
• 1 teaspoon salt, divided
• 1⁄4 cup cream or creme fraîche, optional
• 1 tablespoon red wine vinegar
• 1 tablespoon sugar
• 1⁄4 cup red onion, thinly shaved
• 1 can black beans, drained and rinsed
• 1 teaspoon cumin
• 1⁄4 teaspoon chipotle pepper powder
• 1⁄2 cup fire-roasted diced tomatoes


1. In a 2-quart pot, heat oil and sauté onion for 5 minutes. Add chilies and garlic, stir, then add quinoa, stock and thyme and bring to a boil. Cover and reduce heat. Cook for 15 minutes. Add corn and simmer until cooked. Stir in 1⁄2 teaspoon salt and cream, if using.

2. In a bowl, combine vinegar and sugar, toss with red onion. Let stand.

3. In a saucepan, heat beans, cumin, chipotle, 1⁄2 teaspoon salt and tomatoes, stirring and mashing some beans to thicken mixture.

4. To serve, ladle a cup of soup into a wide bowl, then scoop 1⁄2 cup of black beans into the center. Top with a third of the pickled onions and serve. Serves 3.

Put vegetables at the center of your meals with chef-inspired advice in How to Create Satisfying Plant-Based Meals.

Recipe excerpted from New Vegetarian by Robin Asbell.

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