Bolivian Quinoa Soup Recipe for Quinoa with Vegetables

Welcome to a bowl of pure comfort straight from the heart of the Andes! If you're searching for an authentic, soul-warming recipe for quinoa with vegetables, you've landed in the right place. Our "Andean Comfort in a Bowl: Authentic Bolivian Quinoa Soup Recipe" is more than just a meal; it's a vibrant journey through Bolivian culinary traditions, packed with wholesome ingredients like hearty soup with beans and vegetables. This isn't just any soup vegetables recipe; it’s a celebration of simple, fresh flavors, designed to nourish your body and delight your taste buds. Whether you're a seasoned chef or just starting your culinary adventure, this soup recipe with carrots, green peas, and a medley of other garden fresh goodness promises a delicious, easy-to-make experience. Get ready to discover why this quinoa and vegetables recipe is a staple in Bolivian homes and will soon become a favorite in yours!

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 carrots, peeled and diced
• 1 celery stalk, diced
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon turmeric (optional, for color and earthy notes)
• 6 cups vegetable broth (or chicken broth for non-vegetarian)
• 1 cup quinoa, rinsed thoroughly
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can cannellini beans (or other white beans), rinsed and drained
• 1 cup frozen green peas (for that lovely soup green peas touch)
• ½ cup chopped fresh cilantro, plus extra for garnish
• Salt and freshly ground black pepper to taste
• Optional: 1 small potato, peeled and diced (for extra heartiness)
• Optional: A pinch of aji amarillo paste for authentic Bolivian spice (use sparingly if sensitive to heat)

Directions

1. Prep Your Veggies: Start by gathering and chopping all your vegetables. Rinsing your quinoa is super important to remove its natural bitter coating, so give it a good rinse under cold water until the water runs clear.
2. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, red bell pepper, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes until the vegetables start to soften.
3. Add the Flavor Boosters: Stir in the minced garlic, ground cumin, dried oregano, and turmeric (if using). Cook for another minute until fragrant, allowing the spices to bloom.
4. Introduce the Liquid & Quinoa: Pour in the vegetable broth. Add the rinsed quinoa and the diced potato (if using). Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
5. Finish with Beans & Peas: After 15 minutes, stir in the rinsed black beans, cannellini beans (or your chosen soup of beans), and frozen green peas. Continue to simmer for another 5-10 minutes, or until the quinoa is fully cooked and fluffy, and the vegetables are tender.
6. Season & Serve: Remove the soup from the heat. Stir in the fresh cilantro and the aji amarillo paste (if using). Taste and season generously with salt and freshly ground black pepper. Ladle into bowls and garnish with extra cilantro. Enjoy your comforting quinoa beans recipe!