We’ve been living in a winter wonderland lately. We’ve gotten so much snow that my dog, Cookie, can barely keep her head above it when we go outside (she’s smaller than you think). I’m thankful to have electricity and gearing up for more winter weather this weekend.
This hearty soup is exactly what I need. It’s brimming with fresh veggies and warms me right up. Soup to the rescue!
This homemade vegetable soup with quinoa is light but filling and packs great for lunch. Like most soups, it tastes even better the next day. Bonus? It freezes well, too. I love keeping my freezer stocked with hearty soups and defrosting one whenever I need a quick but nutritious meal.
This soup is vegan unless you want to top it with Parmesan cheese, which isn’t a bad idea if you ask me. The ingredients list, while a little on the long side, includes mostly pantry items. Every single one of them is nutritious!
Quinoa Vegetable Soup Recipe Development
Confession: the idea for this soup recipe came from Trader Joe’s. (You know what they say about grocery shopping while hungry.) A few years ago, their “vegetable soup with quinoa and kale” caught my eye in the refrigerated section right as my stomach grumbled.
I was initially skeptical about quinoa in soup (will it get mushy? does the flavor play nicely with the other ingredients?), but now I’m only wondering what took me so long to try it.
Quinoa was meant for soup. It lends some extra protein and hearty texture. Unlike most other vegetable soups, which are too light to count as a full meal, this is a true meal-in-a-bowl if you eat enough of it.
I adapted this recipe from my lentil soup, which has gotten quite a few raving reviews. I hope you enjoy this one just as much.
Recipe Notes & Tips
I wrote the recipe so it’s easily adapted to seasons. Winter squash would be lovely in place of the zucchini that I used.
This soup straddles the line between soup and stew, but whatever you call it, it’s delicious.
If you want more of a soup, use 3/4 cup quinoa and 1 cup seasonal veggies. If you want more of a stew, use a full cup of quinoa, two cups of seasonal vegetables and throw in some extra greens.
Watch How to Make Quinoa Soup
Please let me know how you like this soup in the comments! I love hearing from you.
If you enjoy this soup, be sure to check out my minestrone, lentil soup, Megan’s quinoa stew, and the hearty soup recipes in my cookbook.
PrintQuinoa Vegetable Soup
- Author: Cookie and Kate
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 to 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
This healthy homemade vegetable soup recipe is full of veggies, kale and quinoa. It’s easy to make and good for you, too! This soup makes great leftovers. It’s gluten free and vegan, as long as you don’t top it with optional Parmesan cheese. Recipe yields 4 to 6 servings of soup.
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, like 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 in a fine mesh colander (use less for a lighter, more broth-y soup)
- 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. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
- Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
- Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and top with grated Parmesan if you’d like.
Notes
Recipe inspired by Trader Joe’s organic vegetable soup with quinoa and kale. Recipe adapted from my lentil soup recipe.
Seasonal vegetable preparation tips: If you’re using dense vegetables like butternut or sweet potato for your seasonal vegetables, be sure to chop them as small as you’re chopping your carrots so they cook in the same amount of time.
Slow cooker option: I haven’t tried, but Sarah reports that her soup turned out well after 8 hours on low heat.
Storage suggestions: This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later!
Recommended equipment: I’m convinced that everything I cook in my Dutch oven (affiliate link) comes out extra delicious.
Michael OConnor
Absolutely delicious. Had it at my daughter’s home last night and enjoyed it so much I made it today at my home for dinner tonight. I used about 6 cups of veggies and added a little jalapeno and I used red kale. Will be a “do again” many times recipe.
Kate
Great! Happy the family enjoyed this, Michael.
Robin V
If you have never used the instant pot this recipe can be done in one pot. Many of your yummy recipes can even vegan yogurt using soy milk I’ve made it in the instant pot. You should check it out. I love it for souls, rice, pasta and sauce all in one pot. Great recipe. Thank you!!
Robin V
Forgot to mark 5 stars and correct typo soups not souls. Thanks. Dang auto correct.
Kate
Thanks, Robin! I’ve never used one, and I’m always hesitant to start using new appliances that not everyone has—but I’m certainly intrigued.
nicheplayer
Robin, how did you handle the quinoa in the instant pot version? Pre-cook and add at the end? Cook in the soup?
d
I have a bunch of leftover plain, cooked quinoa. How would you recommend using it for this delicious sounding soup?
Kate
Hi D, I’m sorry, I missed your question earlier. I’m sure your extra quinoa is gone now but for anyone wondering the same—I would just omit the water and add the cooked quinoa at the end.
Cassandra
Does the quinoa need to be cooked prior to adding it?
Kate
No, it cooks in the soup!
Krystal
I’ve got a cold right now, so I decided to make this soup. It was delicious and filling! The only change I made was using spinach as my green. My seven year old really enjoyed this, which is great, since her taste buds can be difficult to please.
Kate
Oh, I hope this gives you the boost you need to kick your cold, Krystal!
Julie
Just made this delicious soup and already know it will be a staple in my kitchen! A few tweaks that worked for me: I added the juice from the tomatoes because I like that extra zing and upped the lemon juice to about 1 1/2 tsp. I also opted to add two cups of seasonal vegetables instead of one [extra celery, red peppers and zucchini]. I put a few dashes of a ghost pepper hot sauce in my own bowl and voila! a fantastic meal. Great recipe, Kate! Thanks so much for all the wonderful inspiration!
Kate
Ooh, sounds zingy, hot and chock-full of veggies. Yum! Thanks, Julie.
safir
i made it today – i didnt have canned tomatoes so i used sauce instead. very yummy and easy
:)
Kate
Great! So glad it worked out, Safir.
Angela
Made this soup for the first time today and it was amazing! Thank you for the recipe!
Angela
Ps forgot to add the lemon but still great!
Kate
You’re welcome, Angela! Happy it came out great on the first try :)
Karen
I made this recipe tonight. I modified it by using the vegetables I had at home: carrots, butternut squash, zucchini, onion, kale and spinach. Used quinoa and added tumeric. Topped it with parmesean cheese. Delicious.
Regina
I love this soup! It’s very hearty and filling. It turned out great and freezes well. I forgot to add the kale, but we just add some fresh when we warm it up.
Kate
Yum! Thanks, Regina.
Jan
I made this soup yesterday – delicious!! I used frozen organic Kale, sweet potatoes and half of an acorn squash that I had in the fridge. All organic,along with the carrots, from our local CSA. Thanks!
Kate
Sounds delicious, Jan, especially that acorn squash. Yum!
Jen
This was delicious! Even my carnivore husband loved it. I will be making this again and again. Thank you!
Kat
I am trying this tomorrow in the crockpot for Good Friday supper. Also will be serving it to Very Important Houseguest, so here’s hoping it turns out OK! :o :)
Kate
Best of luck, Kat! Have a great Easter weekend.
Heather Bennett
how did it turn out in the crock pot?? i was thinking of trying it that way and would love advice.
Cathy
I made the quinoa vegetable soup this evening and it was delicious!! I did substitute spinach for the kale due to my family’s preference.
Kate
Sounds delicious, Cathy!
Lorraine
I was looking for an easy quinoa recipe and came across this one. I’m not big on soups in general, but I thought I’d try it and – holy moly!! Absolutely delicious. I left out the celery ’cause I don’t like cooked celery, used fresh instead of canned tomatoes, for greens used kale and dandelion, and spiced it up with masala and cumin. I could eat the whole pot in one sitting, it’s so delish! Thank you!!
Kate
That sounds absolutely delicious, Lorraine!
Claire Bleiler
This is the best veggie soup I have ever had. It beats out my other homemade soups and any store bought soup I’ve tried. We used Orzo pasta because we were out of quinoa and added more veggies since we had to use them up. It turned out perfect. Thanks for being such a healthy, vegetarian/vegan friendly blog! I’ve mad one of your soups a week for the past 2 months but this one is my favorite (second favorite is the butternut squash chili with avocado!) :)
Kate
Orzo pasta sounds great with this, Claire! I’m glad you’ve been enjoying the soups. :)
Tamilee
This was *excellent* – I never expect much from vegetable soup for some reason, but all of us (including the 3-year old who says “Eww!” to everything!) loved it. I only had green beans for the “seasonal vegetables” so I increased the carrots, celery, and kale. I also just noticed that I used a 14 ounce can of tomatoes instead of 28 oz (oops!) – but I would do it exactly the same next time. Looking forward to the leftovers today – and thinking about making another batch just for the freezer for later (especially since we have TONS of kale in the garden)
Kate
I’m glad this exceeded expectations, Tamilee!
Stephanie Goetz
Soooooo Yummy- I used fresh veggies from the garden- Love it!
Kate
Yum! Thanks, Stephanie!
Robin
Make this soup last night. I used frozen spinach because that is what I had (and I didn’t see the kale/collards until I started to cook). Otherwise followed the recipe exactly as written. It was wonderful. And, I felt healthier for it. My spouse actually had it this a.m. for breakfast as he likes savory. Thanks again for a lovely recipe.
Hailee
Made this soup last night and loved it! We didnt have any fresh thyme in the house so I used ground thyme and that was fine. Had a lot of veggies that we wanted to use up so we threw them in. We went more heavy on the veggies since we didn’t have any beans in the house and I didnt want to run to the store just for that. Loved the quinoa touch – it surprised me how thick it got while cooling. Might add another cup or two of water/broth next time. Great recipe. Thanks for sharing!
Beeta Gualdoni
Kate, Thank you! This recipe was amazing. I used white quinoa and red lentils, so it came out more like a stew, but my husband loved it. I put it in the kids lunch thermos and they ate it and said it was good. It’s usually so hard for me to get them to eat veggies at school, but this soup was loaded with healthy nutrients. I am enjoying the leftovers, too. I look forward to making it with different veggies, like you suggested. Great share.
robin
Why do you drain the tomatoes?
Kate
Hi Robin, I don’t recall my reasoning for that, but let’s make it optional. :)
Linda
This comment is for your favorite quinoa salad. We loved the flavor of the lime, and it just tastes so healthy. The salad was easy to make, producing leftovers for the next day. Great for potlucks, and as a Thanksgiving vegetarian dish.
I am trying the quinoa lvegetable soup today.
Christy
This turned out fantastic! I’m not the cook in my household and i still managed this recipe without any hiccups. Woo Hoo!!
Side Note: I am soooooo appreciative of you and your fantastic recipes which help my boyfriend and me stay healthy without sacrificing any flavor. That brown rice mushroom risotto recipe is like the best thing I have ever tasted in my life! Thank you!
Kate
That is a win! And thank you, Christy for your kind words. I am happy to provide recipes that are approachable to almost any type of cook :) I appreciate your review!
Tiffany
Great spices, recipe was great and easy. Thank you!
Kate
Welcome! Thank you, Tiffany for your review.
Todd
Delicious!!! Thanks Kate . We love this soup. We also added hot sauce, yucca, egg yolks & white cheddar just for good measure .
Kate
You are welcome! Thank you, Todd for your review.
Lisa
I would agree with Sarah on the slow cooker method! It tastes great! Thank you!
Kate
You are welcome, Lisa!
Dale
not saying anything new but I just had to pipe in on what a wonderful soup this is. I modified just a bit (not too much) as the only thing I changed was using a pressure cooker. This will certainly be a regular rotation in our meal plans and more so during this the soup season.
Thanks for sharing
Kate
I love to hear it, Dale! Than you so much for commenting and for your review.
mekenzi ford
I made this recipe at home last night and it was better than I expected. Soup is so underrated. This is a very hearty flavorful recipe. I already have friends asking for the recipe!
Kate
Great! I love hearing that. Thanks so much for your review.
portia
just finished my quinoa soup ingredients.it is now simmering on low cant wait until I add the beans/kale /lemon.this make my 5th time making this soup and it is the most delicious vegetable soup I have ever made or eaten..thank you soooo much kate.this soup freezes very well and all the ingreidents compliment each other even after unthawing,, thank you and merry x-mas
Kate
Thank you! I love to hear that. Merry Christmas to you as well :)
Sandra
Hi – I made this recipe yesterday and my husband and I are still enjoying it. I cook some chicken and used the broth instead of the vegetable broth and water. Also, I shredded the chicken and put it in the soup….delicious.
Happy New Year!!!!!
Sandra
Kate
I’m happy you are still enjoying it! I like soup almost better the next day or so. I appreciate your review.
Claire
It’s January. It’s cold. The holidays are over and I want to be healthy but also warm and full! I made this tonight with butternut squash as the seasonal veg, and it was the answer to my prayers :-)
Kate
Hearty, warm, delicious and healthy is what I like to think about this soup! I’m happy it was just what you needed, Claire. Thanks for the review and for sharing.
Christine
I love this recipe so much! I buy ingredients to make this soup instead of can soup. I have made this several times now and it just gets tastier every time. I added spinach instead of kale, tomato sauce, paste to give it more of a thicker sauce, and added a few more spices like rosemary, basil, oregano, and chilli powder. Thank you so much!
Kate
It’s nice when you find ‘that one’ soup during the winter months! I’m happy this one is yours. :)
Doug
My wife and I are obsessed with this! We make a hug pot and eat it all week. We don’t get tired of it.
We do a few modifications. A generous cup of quinoa. We add two chopped up sweet potatoes, 2 to 3 cups of chopped spinach, 1 can kidney beans, 1 can cannellini beans, 2 cans of tomato sauce and another two cups of water. Significantly more garlic and also basil, oregano, and a few others. Probably talking a cup of various spices by the time we’re done. That is really what makes it addictive to us!
And this comes from a man who once proclaimed that he’d rather eat dirt than be subjected to quinoa…
Thanks for posting a great idea!
Kate
You’re very welcome! Thanks for sharing your variation. Sometime you just have to try quinoa (the right way) and you will be hooked. :)
Zack
Thanks, Kate! I’ve made this soup maybe 4 times since December—each time with minor tweaks for variety—and everyone just loves it. It’s so simple, healthy and delicious, and is quick to prepare. I appreciate your help in making me look like I ‘got skillz’ in the kitchen.
Janet
Excellent flavor. I’ve made this twice already in less than a one-month time period. Very filling too. The first time I added more quinoa for a stew-like soup. The second time less quinoa and more broth for a soupier soup. Just delicious! Thanks.
Kate
I think that’s a success! You’re welcome. I appreciate your review, Janet.
Nancy
Kate,
Made this amazing recipe. It tastes wonderful. Very cold day today and this soup is very hearty – hits the spot.
Thank you so much !
Nancy
Kate
You’re welcome! It’s the perfect soup for a cold day, Nancy.
Anni
Will definitely try this lovely soup. Without any Parmesan,
Thanks for sharing
Kate
Welcome, Anni!
Amanda
This soup was great on a rainy spring day. Best of all, my kids loved it. We are recently vegetarian and this recipe is being put into the rotation!
Kate
Win! Yes, great recipe for a rainy day. Thanks for the review, Amanda.
Maria Morales
Love this soup!!! All the vegetables give a great flavor the soup.
Kate
I’m happy you love it! Thank you, Maria for sharing.
Cynthia Cross
I just made this recipe. I did not change anything however, I used canned chickpeas and kale for the green…wow…incredible flavors…I loved the photo with the bright vegetables and gorgeous appearance…et voila, mine looked the same! The soup is nourishing and flavorful…I am very well sated indeed!!!!
Kate
Thanks for sharing what you did, Cynthia! And, hooray! I’m so glad it looked the same. :) My goal is to make sure you get the same result as I do.
Liz Blanton
Your Quinoa Veg Soup is one of the best soups I’ve ever made! I agree with you on the Quinoa; I never thought to put it in a soup, and I make soup every Sunday. From St. Louis to Kansas City, thank you!
Kate
Love it, Liz! Soup every Sunday sounds like the best way to finish a weekend.
Carly Clem
I made the veggie quinoa soup today and it is amazing-exactly what I was looking for. I love that it is vegan, but I added some chicken sausage for the hubby. Amazing! Thanks for the great recipe.
Kate
You’re welcome, Carly! It’s a great one.
Kirsten
Lovely soup! Swapped the kale for silverbeet from my garden and as I had to double the recipe for the hordes (and had to accommodate various eating preferences), I added a can of chickpeas, a can of lentils and a can of canneloni beans and it was supurb with all those fresh veges. Even my partner (who isn’t vege mad) actually really enjoyed it! Loved the pepper flakes in it! Thanks for a great recipe. Will definitely make this again!
Kate
Thanks, Kirsten for sharing!
dannie
thanks for sharing a lovely recipe,love the use of potatoes together with the vegetables.
Kate
You’re welcome, Dannie! Thanks for your review.
Aga
This soup is delicious and super healthy. I add quinoa, extra bulgur and spinach instead of kale. My 2 yo also loves this soup :)
Thank you
Kate
I love that your kiddo loves it! Thank you, Aga for your review.
Amy Hendrickson
Made this over the weekend because I was craving soup. This is so easy to make in the crock pot. I threw all the ingredients (except the oil) into the pot, put it on low for 8 hours and it came out perfectly. I gave some away, froze some and kept some for immediate enjoying. This is incredibly good and filling. Thank you!
Kate
Thanks for sharing, Amy!
Lauren Snowden
I’ve made this soup a couple of times now, adapting ingredients to what’s in the fridge/cupboards, and I vote it the best vegetable soup I’ve ever made or eaten over the past thirty years. It’s a crowd pleaser too.
Kate
Well, thank you!
Mark
anyone know how much calories would be in a serving of this?
Kate
The nutrition information is below the notes section of the recipe. You just need to click to expand! :)
Morgan
This was sooo good! I made it with zucchini & yellow squash, & collard greens instead of kale. I added some basil & oregano in addition to the thyme, and am just now realizing I forgot to add the lemon juice at the end. Otherwise followed to the letter for a perfect summer soup. I used chickpeas this time, but will probably go with great northern next time. Thank you for being my recipe go-to, your recipes are amazing! <3
Kate
You’re sweet, Morgan! Thanks for your comment and review.
Susan Billups
Wonderful recipe. Thanks for sharing.
Rob
Very good,i used spinach as no kale in house.found it a little bitter but added a touch more salt and a touch of maple syrup, this made all the differenve and was delicious.
Kate
Thanks for sharing, Rob.
Monique
This one looks super easy to make and also delicious. I am gonna try it for myself.
Kate
Let me know what you think!
Klair
Looking at makkng this tonight. Have some random beetroot in my fridge, do you think that would work?
Kate
You could try it! I haven’t thought of that before. Let me know what you think, Klair!
Jenny Falcon
Loved the quinoa soup!!! I didn’t have canned diced tomatoes, so I added a 15 ounce can of tomato sauce. Still fabulous.
Thank you for the recipe.
Jenny Falcon
Kate
You’re welcome!
Janet Bareiss
mI made this today. I reduced the water by one cup because I made it in my pressure cooker. So good! Thank you.
Kate
You’re welcome! Thanks for your review, Janet.
Karin
Cookie and Kate, this soup was so good. I used red quinoa, and used what we had in the refrigerator (zucchini, red bell pepper, yellow squash, and potato).
Kate
I’m glad you enjoyed it, Karin and I love your vegetable choices! Thanks so much for your review.
Michelle
This was really good. Just made a double batch with yellow squash.
Kate
Sounds like a great combination! Thank you, Michelle.
Stephanie
I’ve made this soup numerous times now and I have to say I think it’s my favorite recipe. I like to used roasted crushed tomatoes and less water to make it more like a thick stew. This meal just hits every mark with me. I’m so glad I found it!
Kate
Hooray! I love to hear that, Stephanie. It’s a great soup this time of year. Thanks for sharing.
Kristen
Just made this and it is DELICIOUS! The lemon is the thing that really puts it into 5-Star land for me. Followed the recipe exactly but one exception: used crushed tomatoes instead of diced and drained. It worked well for the stew-like version. We are doing a “juicing+1 mostly-vegetable meal a day” week, and this is our evening meal. Perfect! Thank you!
Kate
Thanks for sharing, Kristen! I do really appreciate it.
Stephanie
Tasty recipe, thanks for the great combination of veggies. It was a big hit with everyone in my family! When I brought leftovers to work everyone said how good it smelled and hinted that I should make it for our holiday party. I used prewashed, tricolor quinoa and reduced the amount to 1/2 cup. I like more heat so I added 2 generous pinches of the crushed red pepper and I increased the amount of kale because I love greens. It came out more like stew than soup but it’s easy enough to add some extra broth when a more soup like texture is desired. I haven’t felt the need to add grated cheese since the flavors are so delicious without it.
Stephanie
I forgot to mention that for the seasonal veggies I added red pepper and zucchini (technically, not seasonal this time of year but available in stores organically). I added the diced zucchini at the end after the kale to avoid it from becoming mushy and tasteless. Zucchini briefly simmered in liquid for 5 minutes makes it taste so fresh.
Kate
Thanks for sharing what you did, Stephanie! I’m glad your family and co-workers loved it.
Amy
Delicious! Can’t wait to try more of your soup recipes! Although I want to make this soup again and again too…
Kate
It’s a good one, that’s for sure! You can always come back to it. Thanks for your review, Amy!
Amy
Really great soup recipe! Made with crushed tomatoes instead of diced because it was what I had on hand. Didn’t have veg broth and used water instead and adjusted salt. Still so flavorful. Used bell peppers and squash for my veggies. Will definitely make again!
Kate
I’m glad you loved it, Amy! Great soup to round out the year with.
Emily
Just made it following the recipe and love it!
Kate
Thanks so much, Emily! I appreciate the review.
Laura
Made this for dinner tonight with winter squash and red potatoes! It was amazing and so cozy!
teri
Another excellent soup!! I don’t do beans, so I added ~1 cup regular chopped potatoes in with step 1, and it worked for me.
Kate
I’m glad you loved it! Thanks, Teri for sharing.
Teresa
Best vegetable soup I’ve tried! Thank you for sharing!
Kate
You’re welcome!
Kelli Thomas
Delicious soup! My husband and I make a big pot and eat it all week. It’s filling, healthy, and tastes amazing. We are trying to eat a more vegetarian based diet and this recipe is perfect!
Kate
Great to hear, Kelli! Thanks for sharing.
Louise
Great recipe as usual. I used spinach for my greens, and cut back on the water for a stew consistency. Delicious!
Kate
Thank you, Louise!
Gaby Dalkin
So cozy!!
Kate
Thanks, Gaby!!
Jen
I have cooked so many of your recipes and they are delicious! Was wondering if this soup could be cooked in an Instapot. I will need to post the next one on Instagram! Thanks!
Kate
I believe it has worked for others. Although, I don’t have the specific instructions as I haven’t tried it.
Jen
Thanks for the reply. I made it on the stove top last night and it was fantastic. Perfect for the deep freeze we are experiencing in MA. It was so good I don’t think I would even bother with trying it in the pressure cooker.
Carolyn
This one looks great! I live in Columbia, MO so I understand your weather situation Think I’ll go buy the ingredients before round two this weekend!
Kate
Thanks Carolyn! Hope you’re staying warm. I’m really looking forward to spring!
Kate
Right! It’s so cold. Let me know what you think, Carolyn!
Alex
This looks very similar to a Chilean meal named Carbonada. Will definitely give it a try.
Thank you for sharing.
Kate
You’re welcome, Alex!
Megan
Have you tried this or any of your recipes in an instantpot?
Kate
I haven’t tried this yet! But I believe some other readers have and it worked well.
James Allen
While I understand the rationale behind using canned beans. I have tried canned beans at other times. Yet prefer the dried beans methods. So, my rating is a little reduced. Overall though, some good ideas. My wife has yet to eat quinoa. So, this looks like it…? A keeper Cheers Jamie
Kate
This can be made without canned beans too, if you make your own. Thanks for sharing, James!
Thea
Ok, I made your lentil soup. Absolutely delicious. Right now I’m in the process of making your black bean enchiladas for the umpteenth time! Thank you for all your tasty veg recipes.
Kate
Thank you, Thea for sharing!
Rachel
This is the first soup I’ve ever made and I was really impressed! It tasted great! I put in two cups of veggies and two cups of kale, unfortunately I thought I had more quinoa than i actually had (only 1/2 cup), but the amount was still good and didn’t take away. Next time i’ll make sure to have enough. I’m still learning to cook for myself and had a great time with this. Thanks for the recipe, I’ll definitely make it again!
Kate
You’re welcome! I’m glad you still were able to enjoy it even with less quinoa.
Alexandra @ It's Not Complicated Recipes
What an absolutely delicious and beautiful combination of flavours! A warm hug in a bowl :)
Kate
I love that! Warm hug. Thanks, Alexandra.
MICHELLE SPARKS
I just “discovered” you on pinterest earlier this week. I ordered your cookbook, which will arrive today (hooray). I made this for dinner last night and it was so good I also had it for breakfast today. I toasted the quinoa and it gave the soup a really good flavor. This will become a staple in my house.
Kate
I’m so happy to hear that!! Let me know what you think of the cookbook.
Cynthia Garofalo
Delicious soup for this cold snowy Montreal weekend. Hits the spot!
Kate
Great to hear this was perfect for a snowy day, Cynthia!
Karen Koutrakos
Made this soup yesterday. Excellent! Cannot wait to try some of your other soups..
Kate
I’m glad you loved it! Yes, please try others and let me know what you think.
Marion
This soup is absolutely delicious. It is excellent for lunch and for an evening meal as well. I have your cookbook, “Love real Food” which I use almost every day. Such amazing recipes. As a vegetarian for 73 of my 88 years your recipes are ideal for me. Love to Cookie, your loyal companion. ♥️♥️
Kate
You’re so sweet! Thanks for your comment. I’m glad you have been loving my cookbook.
Sharon
This is fabulous! I love it. I doubled the carrots, celery, and squash and I used the entire bunch of kale. I freeze the soup in 2 cup containers and pack it for lunch. This recipe comes together easily. By habit I cooked the quinoa before hand, so I omitted the 2 cups of water. I let the celery, carrots and onion cook 10 minutes before I added the zucchini as it can get over cooked.
Kate
Sounds great! Thank you for sharing what you did, Sharon. I appreciate the review!
Claire Lee
I am having a big bowl of this right now and its delicious and so healthy :)
Warms up my body and soul for sure.
Kate
Eating as you write your review, I love it! Thanks for sharing, Claire.
Mo
I made this soup for dinner tonight and it was delicious! My hubby is not a fan of veggie soup, but he really liked it. I used green beans, zuke, cabbage and red bell pepper for the seasonal veggies. I didn’t use any water …just used more broth. The Parmesan cheese is d great topper as the saltiness really brings out the flavor. My all-time favorite soup is the lentil (cannot be beat!!!), but this is a winner also. Thanks for another great recipe Kate!
Kate
Thank you for sharing, Mo!
Joan Sharp
Hi Kate,
Just made your quinoa veggie soup and it was wonderful! My question is: do you have directions to adapt it to make in the Instant Pot? I’d love to make it in there, but I’m not savvy enough to know how to convert the recipe.
Thanks!
Kate
I don’t, sorry! But I recommend searching the comments to see what others may have tried and their recommendations.
Allison
Love this recipe! My whole family enjoyed it. This will be in the rotation for sure. Double love that the vegetarian-ness wasn’t a big deal for our family of meat eaters. It was plenty filling and so flavorful!
Kate
Happy to hear that, Allison!
Paula Blanchard
YUM! A few tweaks I made: used organic chicken broth (no veggie broth available). Used Muir Glen fire Roasted Tomatoes, added a nice depth. I pre cooked 6oz flageolets beans, added at end, with a big handful of slivered spinach instead of kale. Definitely a keeper… Thanks Kate!
Kate
Thanks for sharing, Paula!
Alice
This soup was absolutely delicious on a cold winter’s day! Will definitely make again.
Kate
Great, Alice! Thanks so much for your review.
Victoria
I made this tonight with barley (because the quinoa that I thought was in my pantry was nowhere to be found) and it was amazing! The barley gave a nice little bite. LOVE finishing the soup with lemon- it brightens everything up so nicely!
Kate
Sounds like an interesting change-up! Thanks for sharing, Victoria.
Jacquelyn
Loved this veggie soup recipe! I have never used butternut squash in soups before and had a giant one, so really enjoyed it. I also have never added quinoa to a soup, so this was a nice way to use ingredients I use all the time, but in a new way! Love your recipes Kate! I asked for your cookbook for my birthday and have been cooking up a storm from it too. It’s a beautiful cookbook! Your recipes make me feel like I could become a true vegetarian. I’m not currently, but enjoy your recipes way more than most meat-based ones.
Kate
I’m glad you are enjoying my recipes! Butternut squash is so great in soups. I appreciate your comment and review, Jacquelyn!
Janet
Another wonderful recipe. Had this for dinner tonight. Perfect meal for a cold evening.
Kate
Thank you, Janet!
Regan
Delicious!
Kate
Thank you, Regan!
Sarah
I made this on Sunday & it was so delicious! I don’t always follow recipes exactly, especially for soups but I did for this & it was the best soup I’ve made in a long time. The options I used were sweet potatoes & chick peas because that’s what I had. I will definitely be making this again. I’ll be getting your cookbook soon. I posted a picture & tagged you on Instagram.
Kate
U’m glad you loved it! Thanks for sharing, Sarah.
Ben Hardy
Kate, we make this dish once a fortnight almost without fail – it is genuinely magical. That quinoa seriously absorbs the water though, watch out. It may be perfection itself – to finish by drizzling posh olive oil and grated Parmesan… nirvana. Vegan Oscar-Worthy!!
Kate
I love it! Thanks for sharing, Ben. If only that was a rating. :)
Stef
Is this comment from the same Ben Hardy who played Roger Taylor in Bohemian Rhapsody? If so, I really enjoyed the movie; chemistry amongst all of you was fantastic! Comments about the recipe are spot on. If you double/triple the recipe to make for a crowd, it’s better to cook quinoa separately (eliminate the water called for) and add it shortly before serving so it doesn’t absorb all of the liquid. I drizzle evoo on everything but I haven’t tried the cheese on this soup. I don’t think it needs it but will try next time.
Karen McHugh
Wowzers…….is this soup YUUUUUMMMMMMY! We are not fans of kale in our house, so I used spinach instead. I used red, orange, and green peppers as the seasonal vegetable because that’s what I had on hand, but other than that I followed the recipe exactly. Holy cow……good stuff!
Kate
I think that sounds like great alternatives to make this to your liking! Thanks for your review, Karen.
Macie
I just made this soup and it is so yummy! I didn’t have any other green veggies on hand, so I just left those out. I also added a little bit extra of the red pepper flakes…which gave it a nice kick!!
Kate
Thank you for sharing, Macie! I’m glad you loved it.
Rachel
I love soups, it’s my go to comfort food and your step by step instructions makes it easy to follow along.
I will definitely try this recipe and my next one would be to try your lentil soup.
Thanks again for a great article!
Kate
You’re welcome, Rachel!
Becky
I made this tonight, and it is so good!!! My 4 year old is sick with a sinus infection and a fever, so I wanted to make her a healthy soup recipe, with garlic bread on the side. All 3 of my kids enjoyed it.
Kate
That sounds horrible! Poor little guy. I’m glad this helped some!
sherrie
(Another) OUTSTANDING Cookie + Kate recipe! Because of what I had on hand, I had to make only a few slight changes: 4 green onions instead of a medium yellow, 2+ tsp fresh oregano instead of dried (up) thyme, and freshly squeezed lime juice instead of lemon. I almost fainted pressing six (six!) cloves of garlic, but I rallied and stirred them all in. Used chickpeas and added a can of corn at the same time that I stirred in the kale, but I stuck with your suggested seasonal vegies (zucchini, squash, sweet potato) although used three sweet peppers instead of the bell. Fabulous combination!