When the weather turns chilly and family gathers around the table, nothing beats a comforting bowl of Quinoa Vegetable Soup. Packed with protein-rich quinoa and colorful seasonal vegetables, this wholesome dish delivers both flavor and nourishment in every spoonful. Perfect for busy weeknights or weekend family dinners, it’s the kind of meal that makes everyone feel cozy and cared for.
The Joy of Making Quinoa Vegetable Soup
What makes Quinoa Vegetable Soup so special is its versatility. You can easily adapt it using whatever vegetables you have on hand from zucchini to sweet potatoes creating a hearty meal that never feels repetitive.
Quinoa adds a delicate nutty flavor and a lovely texture that pairs beautifully with the savory broth and tender vegetables. It’s naturally gluten-free, rich in protein and fiber, and makes this soup filling without being heavy. Best of all, it’s a family-friendly recipe that’s just as nourishing as it is delicious.
Ingredients
Gather these fresh and pantry-friendly ingredients to make your Quinoa Vegetable Soup:
- 3 tablespoons extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1–2 cups chopped seasonal vegetables (zucchini, yellow squash, bell pepper, sweet potatoes, or butternut squash)
- 6 garlic cloves, minced
- ½ teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes
- 1 scant cup quinoa, rinsed and drained (use less for a lighter soup)
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 1 teaspoon salt, plus more to taste
- 2 bay leaves
- Pinch of red pepper flakes
- Freshly ground black pepper
- 1 can (15 ounces) great northern beans or chickpeas, rinsed and drained
- 1 cup chopped fresh kale or collard greens, tough stems removed
- 1–2 teaspoons lemon juice, to taste
- Optional garnish: freshly grated Parmesan cheese
Step-by-Step Instructions
Follow these easy steps to prepare your comforting Quinoa Vegetable Soup:
Sauté the Base
Warm olive oil in a large pot over medium heat. Add onion, carrots, celery, and your chosen vegetables. Sprinkle with a pinch of salt and cook for 6–8 minutes, stirring occasionally, until softened and fragrant.
Add Aromatics
Stir in the minced garlic and dried thyme. Cook for another minute until the kitchen fills with their aroma.
Build the Broth
Add the diced tomatoes and cook for 2–3 minutes. Stir in the quinoa, vegetable broth, water, salt, bay leaves, and red pepper flakes. Season with black pepper.
Simmer the Soup
Bring to a boil, then partially cover and reduce to a gentle simmer. Cook for 25 minutes until the quinoa is fluffy and the vegetables are tender.
Finish and Serve
Stir in the beans and chopped greens. Simmer for 5–7 minutes until the greens soften. Remove from heat, discard the bay leaves, and add lemon juice. Taste and adjust seasoning.
Ladle into bowls and serve warm with a sprinkle of Parmesan cheese if desired.
Tips and Variations
- Make it vegan: Omit the Parmesan and use vegetable broth for a 100% plant-based version.
- Add more protein: Mix in extra beans, tofu cubes, or shredded rotisserie chicken (if not vegan).
- Boost flavor: Add a splash of balsamic vinegar or coconut milk for richness.
- Storage tip: This soup thickens as it cools — add a splash of water or broth when reheating.
FAQs About Quinoa Vegetable Soup
Can I use other grains instead of quinoa?
Yes! Substitute quinoa with rice, bulgur, or barley — just adjust the cooking time to ensure the grains are tender.
How long will leftovers last?
Stored in an airtight container, this soup keeps well for up to 4 days in the fridge. Reheat on the stovetop or in the microwave.
Can I freeze Quinoa Vegetable Soup?
Absolutely. Let it cool completely before freezing in airtight containers. It stays fresh for up to 3 months.
How can I make it creamier?
Blend a portion of the soup using an immersion blender, or stir in a bit of coconut milk or cream for a smoother texture.
Conclusion
Quinoa Vegetable Soup is the kind of comforting, nutrient-rich meal that brings everyone together. It’s hearty yet healthy, colorful yet simple, and ideal for meal prep or cozy family dinners. With just a few fresh ingredients, you can create a satisfying bowl of soup that warms both body and heart.
Print
Quinoa Vegetable Soup
A nourishing and hearty soup packed with seasonal vegetables and quinoa, perfect for a cozy family dinner.
- Total Time: 50 minutes
- Yield: 6 servings
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 to 2 cups chopped seasonal vegetables (zucchini, yellow squash, bell pepper, sweet potatoes, or butternut squash)
- 6 garlic cloves, pressed or minced
- ½ teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes
- Scant 1 cup quinoa, rinsed well
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 1 teaspoon salt, more to taste
- 2 bay leaves
- Pinch red pepper flakes
- Freshly ground black pepper
- 1 can (15 ounces) great northern beans or chickpeas, rinsed and drained
- 1 cup or more chopped fresh kale or collard greens, tough ribs removed
- 1 to 2 teaspoons lemon juice, to taste
- Optional garnish: freshly grated Parmesan cheese
Instructions
- Warm the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the chopped onion, carrot, celery, and seasonal vegetables, along with a pinch of salt. Cook while stirring often until the onion has softened and turned translucent, about 6 to 8 minutes.
- Incorporate the garlic and thyme, stirring frequently until fragrant, about 1 minute.
- Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring frequently.
- Add the quinoa, vegetable broth, and water. Include 1 teaspoon of salt, the bay leaves, and a pinch of red pepper flakes. Season generously with freshly ground black pepper.
- Increase the heat to bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer.
- Simmer for 25 minutes, then remove the lid and add the beans and chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
- Remove the pot from heat and discard the bay leaves. Stir in the lemon juice.
- Finally, taste and season with more salt, pepper, and/or lemon juice until the flavors elevate to your liking.
- Divide into bowls and top with freshly grated Parmesan if desired.
Notes
This soup is versatile; feel free to use any seasonal vegetables. Leftovers can last up to 4 days in the fridge or can be frozen for about 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg