I have been hearing so much about quinoa I figured I would give it a try. I love black bean soup and stumbled upon this recipe online. Of course I had to change some things because it was kind of bland. The fresh salsa and toppings, especially the crumbled tortillas totally kicks it up a notch!!!  I also love recipes that can be cooked in a slow cooker!! MAJOR PLUS!!!
This is a perfect Fall dinner slow cooker recipe.
Skinny Vegetarian Chipotle Black Bean and Quinoa Soup

Cook time: 4-6 hours

Yield: 6 servings


  • 1-2 dried chipotle peppers
  • 3 cans of reduced-sodium black beans, rinsed + drained
  • 3/4 cup uncooked quinoa, rinsed
  • 28 oz can diced tomatoes
  • 1 red onion, diced
  • 3 cloves garlic, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 tsp chile powder
  • 1/4 cup fresh cilantro
  • 1 cup fresh tomato salsa
  • 3½ cups water
  • salt and pepper, to taste
  • Toppings:
  • cilantro
  • green onions, thinly sliced
  • lime wedges
  • reduced-fat, shredded cheddar cheese
  • avocado
  • tortilla chips, crushed


  1. Combine all ingredients into crockpot.
  2. Cook on low 6-10 hours until black beans are tender.
  3. Remove chipotle peppers.
  4. Pour into bowls.
  5. Top with optional toppings: fresh cilantro, cheese, green onions, a squeeze of fresh lime juice, diced avocado and crushed tortilla chips.