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
Jessie @ Chasing Belle
This looks so simple, healthy, and yummy! All the components I look for in a weeknight dish. Thanks for sharing and I am definitely going to check out her blog!
Kate
You’re welcome, Jessie! And you should–her recipes are amazing.
Louise
Have no fear, Miss Kate! The Instant Pot is your friend! It looks a bit intimidating (and I have the large, 8 qt model, which at first glance resembles a countertop dishwasher :-)…) But it is a benevolent beast, jump right in!
Kate
Thanks, Louise!
sarah
This soup looks awesome. And pressure cooking is the pure quill. I have an old Presto® I’ve used for years upon years. One of the nice things about them is that you can cook things until they are almost done, then finish them off on the stove or oven for more robust flavor. Or, cook things a day ahead and let it think about itself overnight in the fridge. Really, once you get over the fear… everything is possible.
Kate
All of that sounds awesome, Sarah. I think it’ll be a really fun adventure in new techniques and flavors!
Lora
The Insant Pot is fantastic…especially for beans, rice, and hard boiled eggs. You’re going to love it.
Kate
It’s amazing the variety of foods you can cook in it! I’m sure I’ll get over my fear soon… :)
Leslie
My husband is raving and raving about the delicious broccoli, cheddar and spinach frittata! He kept asking “what’s a frittata? it’s so good.” He’s also a fan of the chick pea, carrot and dill salad. Thanks for sharing and making dinner time a success. I can’t wait to try this vegetarian stew. :o)
Kate
Thanks so much, Leslie! Let me know if you try the stew.
Karen Lippman
I made this delicious stew for dinner tonight since I had almost everything in the house. I used a part of a reconstituted dried ancho chile rather than the jalepeno. I also didn’t have cilantro. I loved that I didn’t need to use any broth and it was so flavorful. Thanks so much for this fabulous and easy recipe. I can’t wait for leftovers!!
Kate
Thanks, Karen! Megan gave me some amazing inspiration.
Terese
Oh my! Made this soup as soon as you posted it!! It was a great hit. My 12 year old loved it! Hubby had seconds. Fooled the boys into eating their veggies. I giggled the whole time
Kate
This comment made me giggle, Terese! I’m happy you could sneak it by them. :)
Jose Dihiansan
Nice dish! i think this would be good for my diet plan. by the way, is it alright to use melted butter instead of coconut oil/olive oil? :) thanks for sharing your recipe!
Kate
I don’t see why not, Jose! If that’s what you prefer, go for it.
Natmari's Corner
Looks delicious! I love quinoa – I’m always looking for ways of incorporating in my recipes.
Kate
Let me know how it goes, Natmari!
Rose
OK. Fine. I admit it. When I saw this recipe I was skeptical. How could it have such great flavour without using stock? Just water? C’mon. Kate’s gotta be pulling my leg! Well. I just made it and shame on me for doubting. IT’S ABSOLUTELY SPECTACULAR! Truly delicious and easy. Only sub I made was using some chopped celeriac that I had in the freezer instead of celery. It’s a make again (and again) recipe for sure – thanks, Kate!!
Kate
I know what you mean, Rose! The amount of flavor in this stew even without vegetable broth is amazing. I’m so happy you loved it!
Megan @ Detoxinista
Yay! I love winning over skeptics. ;) I’m so glad you enjoyed it, Rose!
Chelsea G
I saw this posted on a friend’a Facebook page, and I realized that I had all the ingredients at home! (Except for the celery) so I made it tonight (added a yellow pepper, since I had that to use up too). Funny story, though, I was halfway through chopping my cilantro, when the smell wafted up, and I realized it was flat leafed parsley. So in the pot it went! It worked well!
The lime really made it. I juiced in half a lime, then garnished it with a dollop of sour cream and a lime wedge. So incredibly good! Thanks for the awesome dinner idea
Kate
You’re welcome, Chelsea! Sounds delicious.
Sara @ Last Night's Feast
Yum, Katie! i’m pinning this for a cold night =)
Kate
Awesome! Thanks, Sara!
anthony
Fabulous! All the flavors of Mexican, but using quinoa rather than rice made for a light but filling dish. Used parsley as had a bunch of that in the fridge, rather than cilantro.
I was wondering where all the quinoa went when the timer went off, but no fear, just under all the veggies. Next time I might use as much as a cup of quinoa for a little more of a stew effect.
Andrea
We have soup every day in the colder months. We got tired of our same-old kale and bean soup and lentil soup. I made this this week and we LOVE it. My husband asked if I’d make a double batch today! Definitely a keeper!! Thank you!
Jen
Loved it! So easy to make! Thank you!
Kate
You’re welcome, Jen!
Tracey
I made this and it turned out excellent. I did not add any pepper because the 2 jalapeno peppers that I added were very large and added enough heat. During the last 5 minutes, I also added 1 cup of corn. I will definitely be making this again.
Kate
Sounds wonderful, Tracey!
Alyssa
Just made this for dinner, exactly what I look for in a meal- easy, delicious, and can eat it all week!
Kate
Perfect! Thanks, Alyssa.
Paige
Made and loved it, yummy and flavorful! I added avocado and cheddar cheese on top.
Laurie
This was so good! I didn’t have cumin, and forgot to buy jalapeños, and so I used some chili flakes. Also added some sour cream when serving. Excellent! Thanks for posting!
Alexa
I made this yesterday and you are absolutely right, Kate — it’s deceptively simple and utterly delicious! My husband declared that I had “outdone myself” but the credit goes to you. Thanks for another great recipe!
Kate
Such kind words, Alexa! I’m so happy everyone enjoyed it.
Marie-Ève
Made this for lunch today – we both loved it! Added one sweet potato, one chipotle pepper in adobo sauce and some ancho chili pepper. Served with all the toppings. Oh my, SO GOOD! Loved the texture once half-blended. Thanks for this!
Kate
Yum, sounds smoky and delicious, Marie-Eve.
Colleen
Loved this stew!! I added in cubed sweet potato that we needed to use up and it was a nice touch :)This is the 2nd recipe I’ve tried from your blog and I’m quickly becoming an addict!
Megan @ Detoxinista
I’m glad you enjoyed the recipe, Colleen! :)
Amber Goodin
This is such a good recipe, I will definitely be making it again! This is my second week adopting a plant based diet, and I’m loving your site:)
MJ
We made this for dinner tonight, it was so awesome!!! Thanks for the recipe :)
Lucy
Delicious! I doubled the recipe and I’m so glad I did! I brought about half of it to my inlaws–they loved it! My little family loved it too! All three of my little girls ate it right up! Thanks for a great recipe!
Kate
Yes! Sounds like a crowd-pleaser, Lucy. So happy it worked out for you. :)
Stephanie
Use that Instant Pot! It’s amazing! I got mine last spring, and also took a few weeks to open it and give it a try. Now I would estimate I use it 3x a week. Maybe more.
Kate
Wow! Now I’m afraid I won’t want to use anything else!
BBurns
I made this last night. Everyone loved it (7&10yo kids and picky husband)! I subbed canned chipotle chilis and added corn. Yum!
Megan @ Detoxinista
I’m so glad that everyone loved it!
Kate
Great! Thanks, Brooke!
Megan @ Detoxinista
Thank you so much for sharing, Kathryne!! Can’t wait for YOUR book to be out next!!
Lauren
This soup was delicious and super affordable in the way of ingredients! It tasted even better the next day. :)
Kate
Yes! So glad it made you and your wallet happy. :)
wendell4sc@gmail.com
I LOVED this stew! I don’t have an immersion blender and didn’t liquify it at all, but I probably would try that next time, as I would have liked a bit more liquid. The quinoa seemed to absorb most of the liquid, leaving a very hearty, thicker, flavorful stew-like consistency. Since we’re vegan, we just added avocado, cilantro and tort chips when serving. Then proceeded to eat BOWLS full. It is fabulous. Thanks for sharing! And thank you for adding another fantastic recipe to our repertoire! Sometimes it’s so hard to find great vegan recipes, and you never disappoint! (BTW, we substituted water for oil — and it seemed to work fantastically.)
Kate
This is great, Wendell! I’m so happy this worked for the both of you, and I appreciate your kind words about my blog! Happy to have you here.
JM
Excellent and easy recipe, thank you! I do recommend adding more cumin and cayenne pepper if you like things a little spicier (I also added smoked paprika and a dash of hot sauce). As a distance runner, I’m always looking for interesting ways to incorporate quinoa into my recipes– this hit the spot
Kate
Awesome, JM! I’m glad this helps you spice things up.
Jen S
This is a great weeknight recipe! Prepared in 20 minutes before afternoon activities and left it on the stove to simmer. My 8 & 10-yr old boys gobbled it up when we got home. So easy and so much flavor. Thank you!
Shoregirl
Made this tonight for my picky vegan husband and me. We loved it! So much flavor and texture – and agree that it is super easy to pull together. I now have three of your recipes on constant rotation – your food is amazing!
Kate
Thanks so much, Shoregirl! I’m so happy to hear this.
Lisa
Thanks so much for sharing this recipe, Kate. I followed the recipe exactly, including pureeing two cups of the soup and adding it back into the pot for thickener. I was surprised by two things — first, that I was able to saute all of those aromatics in one teeny little teaspoon of coconut oil, and second, that the soup had so much flavor while using water instead of vegetable broth! I garnished the soup with chopped cilantro, avocado chunks, crushed tortilla chips, and fresh lime. This soup was super easy to make and very hearty — delicious and satisfying. I will definitely make it again!
Kate
I’m so happy you enjoyed it, Lisa! And on the water–you and me both! I was so pleasantly surprised that the flavor was still so rich, even without any broth.
Annie
Make this recipe. You’ll be glad you did. As others have said, it is surprisingly flavorful and delicious considering how simple it is. I don’t know if it’s the celery or what, but some ingredient or combination of ingredients makes this both savory and bright and super yummy. The recipe looked similar to other things I’ve made, but the flavor here was unique. Delish!
Kate
I appreciate the endorsement, Annie! So kind of you. I love the depth of flavors, too.
Nina
I made this last week and it was awesome! Thanks Kate. I discovered your blog last month and everything I’ve made from it has been delicious!
Kate
Thank you, Nina! Happy to have you here.
Charlotte
I made it last weekend: delicious. I ate it for three nights in a row, and I was looking forward to dinner each and every time :).
Kate
So kind of you, Charlotte! Thanks.
Kecia
Kate, this was a great break from our fast-paced, fast-food eating month. So rich and yet not too filling. This recipe is definitely added to my comfort food list!
Kate
So glad this could be a welcome break from all the chaos! :)
Tina Davis
I made this a few days ago exactly as written. Used cilantro and grated cheese on top. It was very good and the leftovers were great as well.
Kate
Great! Thanks, Tina.
Jan
This looks so delicious and right up my alley! I’m curious as to what your thoughts are on this being a freezer friendly dish? Thanks!
Kate
I don’t see why not, Jan! I think you might lose some of the texture after re-heating, but that shouldn’t affect the flavor whatsoever.
Sheila
This is AMAZING! Super easy and SO delicious, even my 15 year old veggie-cautious teen loved it!!!
Kate
So great to hear, Sheila!
SaraYO
Made this last night – so good! Just enjoyed some leftover for my lunch. I’ll definitely make this again.
Kate
Thank you!!
Zoe
Lovely texture and taste in this recipe! We cooked it the other night and it was wonderful!!
This is a question referring to another grain. I know bulgar is not the ‘food trend’ these days…. I made a batch of Trahana (bulgar fermented in yogurt or milk and then dried) and was wondering if there were other uses for bulgar? I like Trahana and was introduced by a greek friend. I use it for soup thickening/texture and zip. Any other ideas for bulgar beyond soup and salad?
thank you!
Kate
Hi Zoe, I’ve not heard of Trahana before! So far, I’ve only used bulgur in tabbouleh (here). I think you could use it in place of other recipes calling for whole grains, as long as you adjust the cooking time/liquids accordingly. You might search for it on naturallyella.com—Erin has a lot of creative whole grain recipes!
Jaclynn
Quite loved this one, been making your recipes/or variations on them for over a year now and realize I should comment more! I especially loved this soup and have made it for my weekly meal prep for two weeks now. The flavors are delicious and, as a cilantro lover, the herb really enhances the meal. I add more cayenne and sometimes hot sauce for the extra spicy kick. Thanks again!
Kate
Sounds delicious, Jaclynn! I’m so glad it’s been helpful for meal prep. And thank you for commenting! I love hearing about readers’ experiences with the recipes.
Heather Conrad
This is a fantastic recipe! I omitted the jalapeño to make it more family friendly because I have little ones. Everyone loved it! It was really easy and I’m so glad I doubled the recipe so that I could freeze half for another night. This stew will definitely be added into the rotation. I can see adding some summer vegetables like zucchini and corn to make it an excellent summer meal as well. Thank you for sharing!!
Emily
This soup was awesome! I used a small can of green chilis instead of the jalepeno and I added some fire roasted corn right before serving! Thanks for another winner, Kate!
Kate
That sounds delicious, Emily! Thanks so much.
Kate
Your version sounds excellent, Emily. Thanks!
Olivia
Absolutely LOVED this recipe, and it even pleased my two non-vegetarian parents! Sometimes they complain about not feeling full enough after eating meatless meals, but that was definitely not the case with this hearty stew. Easy, filling, and lots of great flavor!
Kate
I’m so glad they liked it, Olivia! Thanks.
Eleanor
Excellent taste. I actually wasn’t even hungry as I was cooking this but after we sat down and I tried it I ate seconds! It is a great meal for stretching your grocery dollars and I will definitely double it in the future. Thank you!
Kate
Yes! It’s important to me that my recipes don’t break the bank, so that’s really wonderful to hear. Thank you, Eleanor!
Rebecca
Made this last week – easy and DELICIOUS! Thanks for a great recipe!!
Victoria
Made this today for lunch and it was the perfect comfort food for a rainy Sunday! Thick and hearty…I can’t wait to have leftovers throughout the week!
Kate
Perfect! Thanks, V.
Katrina G.l
I wanted to try a new recipe and came straight to your site. This was so good!! I roughly doubled the recipe and added 1 tsp. of turmeric and some sweet potatoes that were about to go bad. It was great as it was, but after it finished cooking I added some organic whole milk to thicken and sweeten the broth. Then I served it topped with sharp cheddar cheese, plain organic Greek yogurt, and crushed tortilla chips. I still haven’t tried a recipe here I haven’t loved – and I’m picky! Thanks for
sharing another great one. Yum! :P
Kate
I’m so glad you loved it, Katrina! I’m happy this received your picky seal of approval. :)
T
Not sure if anyone has already commented on this, I took a chance and made it in my Instant Pot with great results! Sautéed the aromatics and herbs on the sauté function, then cooked the stew on manual for 12 minutes with natural release at the end another 8 minutes. One important note: only used 2.5 cups of water, and that was the perfect amount for the IP. Otherwise followed the recipe exactly. Really enjoyed the flavors!
Kate
Nice! I’m so glad your experimentation worked out so well! Thanks, T. I’m sure other readers will appreciate these pointers.
Sylvia
I also made this in my 3 day old instant pot and it was a hit. Saute function as above and then dumped everything else in and cooked on manual for 5 minutes. Quick release and then I added zucchini and bell peppers and closed it back up for a few minutes and let it sit. It was great!
Krithika
I made this stew last night, it was delicious! Nice complex flavors with simple ingredients. It’s very filling: I halved the recipe and it will make three filling meals for me.
Racahel
Could you make this in the crock pot?
Kate
I haven’t tried it myself, Rachael, but you could poke around the comments here and see if someone else had. My readers are super helpful and usually post tips!
Freya
Made this for dinner and it was sooooo good!! My other half isn’t great with spice so I didn’t add jalapeños and instead did 1/2 teaspoon of chilli flakes and 1/2 teaspoon of smoked paprika. Absolutely delicious topped with plain yoghurt, lots of chopped corriander and a squeeze of lime, and some toritilla chips for dunking!
This is only the second thing I’ve made from your site (the other was spiralized ratatouille) and it’s been a 100% success rate so far!! Haha can’t wait to make more.
Suzannah
Just tried this recipe. Wow! It turned out absolutely amazing. Delicious, hearty, wonderful. I am far from an experienced cook – but it would be hard to mess this up. Highly recommended! Oh, and I used the immersion blender at the final stage, and love it. Brings all the ingredients together and creates a lovely texture :)
Kate
Sounds delicious, Suzannah! I’m so glad this was a straightforward process for you.
Gail
Hello Kate Taylor, I prepared this stew today, which happened to fall on May 5th … This was not planned; but turned out perfectly … I love this stew and I am a huge fan of all of the chunky veggies; yumster! I know that you suggested to puree some of the stew; but I think it’s perfect as is! I also made an extra crockpot of black beans to eat along with the stew, I took your advise and served extra cilantro, sliced avocado, lime, and tortilla chips on the side! Thanks a whole bunch Kate; this Mexican quinoa stew will be a regular go to in my meal planner!
Kate
Yum! That sounds delicious, Gail. I’m so glad you are happy with the result! Thanks for reading.
julie
I just made this recipe for lunch and I love it! The taste, the textures, everything is very satisfying.
A new favorite on list from C&K
Kate
Perfect! Thanks, Julie. :)
Sheila
This looks delicious, I can’t wait to try it tomorrow night! Do you think subbing the quinoa for barley or farro would change much?
Kate
I don’t think so, Sheila. Other than the obvious texture changes, I think they would function the same in the stew. Let me know how it goes!
Claire
My teenage daughter has given up meat and we are trying new recipes. So I made a double batch of this for the family (and school lunch boxes) and it was SO delicious. Really delicious and really simple to make. I’m making it again tonight…it’s a keeper, so thank you.
Kate
Great! Thanks, Claire.
KirtiK
So easy to make, and so so delicious!! Thank you for this!
Perfect for a weeknight dinner :)
Added bonus: My house smells amazing when I make it!
Kate
Great! I hope this goes on regular rotation for you. Thanks, Kirti.
Linda
Kate, love your recipes. I have made many of them. I am a vegan that follows the Eat to Live plan. I often do not use the oil or salt. I substitute my own salt free veggie broth mix and make most recipes in a crock pot if they are soup like. Just bought your cookbook and cannot wait to try some of those recipes. Keep up the healthful, yummy recipes! :-) :-)
Kate
That sounds delicious, Linda! Thanks! I hope you love the book.
Tonya
Another fantastic stew! The jalapenos really give it a nice kick.
Kate
Thanks, Tonya! I love that little bit of heat, too.
macfadden
Excellent soup, especially with a dollop of sour cream!
Veronica
Have you had a chance to break out the Instant Pot yet? I’d love to see some Instant Pot recipes on your site!
Kate
Stay tuned! I have some ideas coming in January. :)
Lin
My hubby and I are making the switchover to a vegan diet so I have been scouring the Net for new ways of preparing meals and came across your site. I tried this recipe because I had most of the ingredients on hand and we both love quinoa. It was quick and easy to prepare and surprisingly tasty. Next time I will try your tip on blending some of the mixture and re-adding it for a thicker stew. We like our grains on the firm side so I cook my quinoa separately with less water/broth and add it when serving so that it doesn’t get mushy.
Hubby gave it a big thumbs up so this will be a repeat in our home. I’m looking forward to trying more of your recipes! Thanks for making good food so beautiful and tasty.
Erin
Looks really good. I just got an instant pot too. Do you know how you’d go about making this dish in the instant pot? Or do you have any other recipes written out with instant pot instructions. Thanks for being a great resource both online and with the new cookbook. :)
Kate
Hi Erin! I’m hoping to test a bunch of recipes in my Instant Pot and provide that as a resource in the coming months. That said, Megan provided some input in her book on how to make soups in an Instant Pot so I’m adding her suggestion as a recipe note on this soup now!
Stephanie
It is amazingly flavorful! I made it last night and had leftovers for lunch today.
Kate
Leftovers are the best! Thank you, Stephanie for the review. Happy you liked it so much!
Kelly
This stew is my new favorite and I’ve already made it 4 times in as many weeks! Even my meat loving fiance can’t get enough. Thanks for the great recipe!
Kate
Wow! 4 times, that is great! Thank you so much for your review, Kelly!
Claire
Looks amazing! Quick question about nutrition info – are the values based on 4 servings or 6?
Kate
Hi Claire, based on the nutrition facts provided, it is based on a serving for 4. To note, this these figures are estimates. Hope this helps!
HelayneK
I am making this for dinner tonight. If it is half as GREAT as your vegan lentil soup I am sure it will be fabulous!
Kate
Let me know what you think once you try it!
HelayneK
Hi Kate, This is a great recipe! We really enjoyed it last night. There was a chill outside and this was so warming and delicious! I was worried when we stopped eating meat that no recipes I found would be rich and satisfying. I was wrong! Thank you for sharing.
Hannah
Kate,
LOVE this recipe, I’ve made it three times now and it’s still as amazing as the first time. My husband isn’t usually a fan of meatless dishes, but this one he loves. Thank you! Ps: I added sweet potato this most recent time, a nice addition!
Kate
That is a win! Thanks, Hannah for sharing. I appreciate your review. Sweet potato in stew is so good!
Rachel Wohlander
I love all your soups that I’ve tried so far, but this one is especially simple & flavorful. I love how delicious it is even without stock or bouillon.
Kate
I am happy you think so, Rachel! Thanks for your review :)
BW
Loved this recipe! Simple ingredients that I often have at home already, and easy steps. I blended it at the end for just a few seconds and we loved the consistency.
Kate
That’s great! I love when you can whip something up and don’t have to run to the store. Thank you, for your review!
Carol
Made this a few days ago and it was a huge success!!Used 2 chipotle peppers in adobo sauce in place of jalapenos and about 3x more cumin(slip of the wrist). For garnishes used chopped iceberg lettuce, cilantro,lime, broken tortilla shells, sour cream and sliced radishes. Cut the plum tomatoes in a 28 oz can with a scissors. Used a stove top pressure cooker. We used the immersion blender but still left it somewhat chunky. Definitely a keeper! Will make again and again!! Thank you for another great recipe. By the way, do you have one for posole?
Kate
Delicious! Thanks for sharing your experience and for the review.
Chet
I’ve tried 5 of your recipes in the past couple of months and they all turned out great! As a result I just ordered your recipe book :-).
I did have one question…. I noticed that some of the recipes are high in sodium; I suspect this is due to use of canned products? Any suggestions on reducing sodium content (e.g. in the above recipe)? Thx.
Kate
Awesome! Thanks so much for your review. The nutritional information is an estimate. You can see my nutritional disclaimer here: https://cookieandkate.com/nutrition-disclaimer/. But yes, it is a little higher due to some of the canned ingredients. Hope this helps!
Tessa
This was great. Indeed simple yet very satisfying although I must admit I added some tomato puree and couldn’t leave the veg stock behind. Thanks, love ur recipes!
Kate
I appreciate the comment and review, Tessa!
Wade Cox
OMG!!! I finally made this. So easy and so yummy . I made my beans in the instapot and then the rest in my Dutch oven. Because my wife is a vegetarian, I added more celery, two small shallots , another 1/2 cup of beans and 2 more cloves of garlic. This will be a staple!! Thanks Cookie and Kate!!
Kate
So happy to hear that, Wade! Thanks for your comment and star review.
Jeesun
I just made this recipe and it turned out so great! I thought of substituting water with a broth just in case it might turn out bland. However, it came out so delicious! Thanks, Kate!
Kate
I’m happy you think so! Thanks so much :)
Jeanne
I loved this recipe! I doubled it and substituted barley for Quinoa. Will make it again.
Kate
Wonderful, Jeanne! Thanks for the review.
Eleanor
This recipe made my Monday night! It was easy to throw together and then it simmers for just enough time to have a half glass of wine. :-) It smelled so good when it was ready that I actually forgot to chop my avocado for the garnish – I NEVER forget the avocado! But even without the accoutrements, it was dee-lish. Thanks so much for your excellent recipes!
Kate
I love your style! Waiting with a glass of wine. Thank you, Eleanor for sharing.
Geri Draddy
Yum!! Easy and so so delicious!!
Kate
Thank you!
Nicole R
I haven’t made the recipe yet, but am thinking to double the recipe. Looking forward to trying this.
Kate
Let me know what you think, Nicole!
Clare
I’ve been cooking recipes from cookieandkate.com for over a year now. I love this soup. It is even better with fresh avocado diced and added on top with feta.
Kate
Thanks so much for your support, Clare! Those sound like delicious toppings for sure. :)
Stephanie
So flavorful! This has been our go-to quinoa stew recipe ever since I found it a few months ago. Thank you for sharing!
Sarah Pituley
O.M.G!! This dish was SO delish that even my meat-loving hubby gobble it up and went back for more. Amazing flavours and super easy to make – a new staple for us for sure!
Kate
That’s a win! I’m glad it was enjoyed by all. I appreciate the star review.
Felicia
I love this recipe. My son is a very picky eater and he loved it. Thank you for this. I’m definitely going to make it again.
Kate
I’m glad this won over the picky eater! Thanks, Felicia for sharing.
Victor Roman
Was missing some ingredients but I used some other to thicken it up a bit..
I added plantains and boniatto(cut into quarters)and it was a masterpiece.
It was delicious, and now maybe next time around I’ll make it on a larger scale.
I just love to do these mumbo jumbos,cause you never know how good a result
You’ll have..thkx,Vic..
Kate
Thanks for sharing!
JG
Delicious, as all of your recipes always are. I followed the recipe nearly exactly– just used chicken broth instead of water and 2 cans of black beans. It is so delicious. I didn’t love it before I used my immersion blender, but after you puree it, the soup comes together beautifully. Definitely recommend pureeing it. I used 3 huge carrots–next time I may just use 2. Also used a little more cumin and cilantro than called for.
Kate
Thanks for sharing, JG!
Allison
This recipe seemed so simple, but it was amazing! I have yet to make a recipe off your site that I didn’t absolutely love! This one is definitely going into my normal rotation.
Kate
Wonderful, Allison! Thanks so much for the review.
Sue Hembree
Thanks for sharing this great stew! Made it in my Instant Pot. I added corn, Swiss chard, 1 tsp garlic, and 1/2 tsp regular chili powder. Used pinto beans for the black beans. Turned out yummy!
Kate
I love pinto beans! I will have to try those here, too. Thanks, Sue! I appreciate the review and comment.
Kate
Quick, easy and delicious – and blitzing a cup or two of the soup made a world of difference. Love it!
Kate
It does! Thank you, Kate.
Tash
Great winter meal! Added sweet potato too and it’s delicious. Will definitely make again
Kate
Great, Tash! Thank you for your review.
Asako
This was quite delicious and warming (meal-prepped for the week’s lunch) as it’s winter here. However it did need a little extra flavour – I added extra cumin and some garlic powder, but next time I might also add smoked paprika and ground coriander! :)
Kate
Thanks for sharing, Asako. I appreciate the review.
stellaire
This looked really visually pretty, healthy and enticing to eat! I would love to have this included in our catering menu. Do you have quick/major DON’Ts when it comes to this recipe? I would love to have our own dish as perfect as the one from yours. Thanks!
Jasha
I made this recipe for my family today. Everyone loved it! I added all the toppings you suggested except cheese and it was absolutely delicious! We’re going vegetarian so I’m looking for great new recipes and this will definitely be a favorite. Definitely will be a regular in my kitchen.
Kate
Thanks for sharing, Jasha! I’m happy you enjoyed it. I appreciate the review.
MaiLinh
This is one of my go-to recipes! Great to packing for lunch too. I like to add plain greek yogurt, diced avocado, and sometimes tortilla chip crumbles.
Kate
Thanks for sharing! Sounds like a great combinations. I appreciate the review.
Ben
Very good article. thank you !!!
Kate
You’re welcome, Ben!
H
Absolutely delicious. Can’t believe how easy and adaptable recipe it is as I used the ingredients I had handy.I ate more than double of my normal dinner and it doesn’t feel heavy at all. This is definitely going to be my go to recipe for soup. Thank you both of you.
Kate
Great to hear! It’s a great go to soup. Thanks for your comment and review, H!
Jess
Hi Kate! I made this AMAZING stew today – wanted to tell you about my version of it!
I don’t like cilantro and therefore did not have any on hand, so that was omitted. No carrots either, which was rare for me! Used a red onion instead of yellow, and used a can of crushed tomatoes instead of diced. With the missing veggies/herbs, I substituted the water for 2c veg. stock and 1.5c water to add more flavor! I used tri-color quinoa. Otherwise, followed the instructions and it was perfect. I think because I used the crushed tomatoes, the consistency came out wonderfully and I did not feel the need to blend any of it.
This tasted so good by itself, but I had also baked a spaghetti squash, so took a bit of that and used it as a sort of base for the stew. Holy cow. Highly recommend that!
You are my go-to vegan recipe site, keep up the great work!
Kate
So happy to hear and thanks for sharing your version, Jess! I really appreciate you comment and review.