Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

This was adapted from a recipe on I simplified the instructions to make it easier to prepare…..For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from and 1/8 teaspoon salt (optional)......You can reduce prep time by using frozen pre-chopped vegetables and jarred garlic.

Ingredients Nutrition


  1. Chop onion, bell pepper, garlic and carrot and put in large soup pot (at least 6 quarts).
  2. Add diced tomato, cumin, chili powder, cilantro, red pepper flakes and beans to soup pot.
  3. Add quinoa and broth to soup pot.
  4. Bring to a boil, then reduce heat, cover and cook for 30 minutes.
  5. Add spinach and lime juice and cook until spinach is thawed, stirring occasionally.
Most Helpful

Very good and healthy soup! The only change that I made was adding 2 or 3 more carrots, giving it a bit more color. Very tasty and even better on day two!

EnjoyGoodFood July 30, 2016

Delish! Very hearty and tasty. At 52 calories a cup or so, you can't beat it. Thanks

Melanie F. May 19, 2015