Mexican Spiced Quinoa Vegetable Soup

Self-care comes in many forms, and sometimes it’s in the shape of a BIG pot of nourishing soup! Whip up a fresh batch at the beginning of the week to have a cozy bowl available any time you need a dose of TLC. Filled with healing spices, plant-based protein, vibrant veggies, lime, and leafy greens too, there’s nothing like a warming bowl to brighten your body and soul!


Serves 6 to 8

  • 2 tablespoons olive or avocado oil
  • 1 onion, chopped
  • 2 large carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • 2 cloves garlic, minced
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • ½ teaspoon crushed red pepper flakes
  • 1½ teaspoon sea salt (or to taste)
  • 4 to 5 cups vegetables, chopped (zucchini, yellow squash, red bell pepper, and cauliflower work well)
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth
  • 1 cup of water
  • ½ cup quinoa
  • 1½ cups cooked black beans (or one 15-ounce BPA-free can, rinsed and drained)
  • 1 cup cherry or grape tomatoes, halved (use glass or canned if fresh not available)
  • 4 cups spinach, loosely packed
  • Juice of 1 large lime (reserve until the end)
  • ½ cup cilantro (reserve half for garnish)

Garnish each bowl with a wedge of lime, sliced avocado, and extra cilantro


  1. Heat oil in a Dutch oven or large pot over medium heat. Add onion, carrots, and celery and sauté until tender about 5 to 6 minutes.
  2. Next, add in the garlic, cumin, oregano, paprika, red pepper flakes, and sea salt. Cook for one minute until the mixture is well-coated.
  3. Add in the chopped vegetables of choice and sauté (reserving tomatoes and spinach until the end). Cook for 5 minutes until softened.
  4. Add in the tomato paste, broth, and water and bring to a boil. (Adjust liquid amount if necessary.) Reduce to a simmer and cover for 10 minutes.
  5. Next, add in the quinoa and black beans and cook for an additional 15 minutes or until all the vegetables can be pierced with a fork.
  6. Turn off the heat and add in the tomatoes, 1/4 cup cilantro, and spinach. Mix with a spoon to distribute evenly. Squeeze the juice of one lime into the pot and season with additional salt and pepper to taste.
  7. Serve hot with an extra squeeze of lime, cilantro, and crushed red pepper flakes!

NOTE: Use additional broth if the soup becomes too thick after refrigerating.

Doug Keller, Yoga Teacher, YogaUOnline Presenter, Keys to Healthy Hamstrings

Reprinted with permission from Elise
Elise Museles

Elise Museles is a certified eating psychology and nutrition expert, creator of the Food Story Method and platform, and host of the popular podcast Once Upon a Food Story. As an author, speaker, and mind-body eating coach, Elise’s mission is to empower people to create a healthier relationship with food and their bodies by changing what’s on their plate—and what’s in their minds. For more, visit or check out her new book Food Story: Rewrite the Way You Eat, Think, and Live.

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