If you’re looking for a hearty vegetarian soup recipe that will become a staple in your home, this Mexican soup is for you. Both delicious and easy to prepare, it’s a smart choice for lunch or dinner during the week. Quinoa, corn, black beans, roasted tomatoes, Cabot Vermont Sharp Cheddar cheese and a variety of seasonings combine to create a fresh and flavorful quinoa soup recipe your family will enjoy. Top it with fresh lime juice, chopped cilantro, Cabot Sour Cream, additional grated cheddar or sliced jalapenos for even more delicious Mexican flavor! Share the recipe with friends and family members on Facebook, Pinterest, Twitter or Instagram – and use our handle @cabotcheese when posting on Instagram.

Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and red pepper and season with salt and pepper. Sauté, stirring occasionally, for 5-7 minutes, until the vegetables are soft. Add garlic and sauté an additional 30 seconds.

Next, add broth or stock, black beans, quinoa, tomatoes, tomato sauce, chiles and spices to the pot, stirring to combine. Season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 20-25 minutes.

Stir in grated Cabot Vermont Sharp Cheddar cheese, corn, cilantro and lime juice. Let soup sit a few minutes to allow corn to thaw and cheese to melt. Taste and adjust seasonings as needed.

Divide into bowls and top with grated Cabot Vermont Sharp Cheddar cheese, chopped cilantro, Cabot Sour Cream, sliced jalapeños or other toppings of your choice.

For another fabulous Mexican recipe, try our Creamy Chicken Enchilada Soup next. As a cooperative of farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this vegetarian quinoa soup recipe after you’ve tried it by rating and reviewing it.