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.
Jill Ryder
I made this last night and it was enjoyed by all who ate it! I had to use frozen green bean instead of kale, that what was available! I added sweet potatoes, which worked out well. I has some Parmesan cheese rind which I added when I put in the bay leaves. This also worked well. Thanks for a great recipe!
Kate
Thank you for sharing, Jill!
Kathy Smith
Making the soup now. Wondering if anyone has tried black beans in it. Also, nutritional information not coming up. Every recipe of yours that I have made have been delicious. Thank you so much for this blog.
Kate
Hi Kathy! I’m sorry the nutritional information wasn’t working for you. It should be now. Thanks for your review!
Curtis
I used zucchini and red and green bell peppers and canned whole tomatoes instead of chopped (I think the whole tomatoes have a little more flavor). Really excellent soup! All of the recipes I have tried have all been grand…thanks so much!
Kate
Thanks for sharing, Curtis!
Jeannette
Awesome and just delicious!! My whole family loved it including my 4 year old. I did include celery and lemon juice. Thanks a million for sharing!!
Kate
That’s great, Jeannette!
Robin
Made this today for lunch – it’s terrific. Added an extra carrot (didn’t want one sad carrot left in the fridge), and used kale as well as a small quantity of spinach. Also added the juice of a small lemon, after a taste test with 1/2 lemon. This made a lot of soup and I froze two lunches’ worth while refrigerating the rest. Thanks for a great recipe!
Kate
Great, Robin!
Mari
I made this soup and couldn’t be more satisfied by the results!!! Everyone in my family who ate it opined in how delicious, healthy and desirable this soup is!! I’m a fan of all your recipes! Thanks cookie & Kate always for sharing your knowledge, and great healthy taste for food!
Kate
I’m glad you loved it and other recipes! Thanks, Mari.
ELizabeth Scanlon
Absolutely delicious! Posted it on Instagram. Went ahead and bought two of your cookbooks – one for me and one for a vegan friend.
Kudos!!
Kate
Elizabeth, thank you so much! Hope you and your friend find lots of new favorite recipes in the book. So glad you enjoyed this one!
Beth Scanlin
Had the soup again last night with cheese quesadillas on the side. Soooo good! Should get the cookbook today! It’s freezing here in DC so a perfect day to stay in and try some of your recipes. Keep up the good work!
Jocelyn Hankins
Delicious! I used non-dairy cheese as a topper; my veggies were onions, carrots, celery, red pepper and sweet potatoes.
Kate
Sounds delicious, Jocelyn!
Shannon
I just finished eating this and it was delicious! First recipe I have made from your site and super satisfied! I used zucchini, bell pepper and seeet potato along with the carrots, kale and celery. I put in a sprig of fresh rosemary and thyme + one extra bay leaf. Cooking times were much longer for me, maybe I cut everything too big but I love chunks of veggies (and am a bit lazy with chopping). Therefore, the quinoa really bulked up making more of a stew than soup but that’s still great in my book! Thanks Cookie and Kate. Will go in rotation as soon as I finish off what I was able to put in the freezer!
Kate
This is a great one to start with! The side you chop things does really make a difference. Thanks for sharing, Shannon! I appreciate the review.
Linda Morris
Can I ask a question please.
Is the quinoa uncooked or cooked when you put it into the pot? Sorry if this question sounds dumb but there are recipes that used the quinoa cooked.
Kate
It is uncooked when you put it into the pot. I hope this helps!
Linda Morris
Thank you so much for you reply, will be cooking it this weekend, with the help of my 11 year old granddaughter, so here’s hoping it turns out as well as other people on here have said it does.
Heather
This soup is truly awesome!!!
Kate
I’m happy you love it, Heather!
Kathy Smith
Absolutely love the sweet potato and black bean veggie burgers! I’m going to have to get your book.
Kate
Thank you on both accounts! Let me know what you think of the book when you get it, Kathy.
Joanne
Delicious! I was really surprised by these flavors. I was expecting a tomatoey taste and was going to omit the tomatoes, but I wanted to try the recipe as Kate made it. I am glad I followed the recipe! And, I will definitely make this again.
Kate
I’m happy to hear that, Joanne! Thanks for the review.
Larry
Kate, Made the recipe for the Quinoa Vegetable with Kale soup today utilizing zucchini, sweet potato, and red and green peppers. Didn’t have bay leaves so I substituted oregano and marjoram. Worked like a charm. The soup was delicious, healthful and filling. Thank you for this recipe. Looking forward to trying others.
Just one question, do you have any tips for how I can more efficiently cut up the vegetables, especially the Mirepoix, other than improving my knife skills – perhaps some kind of device?
Kate
Hi Larry! I’m glad you really liked this soup. I guess you could use a food processor and lightly chop them in there? They might get to finely chopped, though.
Joyce
I know of several people who use a french fry press and cut them 1st one direction and put them in sideways to cut the other direction or they take the fry shapes, pile them on top of one another and slice the rest of the dice with a sharp knife. Works well for most everthing except really big carrots.
Rajinder Singh
Great recipe you have shared here. Will try to make it.
Kate
Thanks!
Elaina Perleberg
Used chicken broth otherwise followed exactly. Delicious! love your sit. Fabulous healthy meal ideas. Thanks for sharing.
Elaina
Kate
Thanks for sharing Elaina!
Sandy Payne
I have a question as I’m making this now. The seasonal vegetables, it says 2 cups, is that each vegetable or total of all of them?
Kate
2 cups total, Sandy. :)
Rachel
I absolutely loved this soup! Question regarding the nutrition label. It says there are 6 servings, but what is the exact serving size?
Kate
I’m glad you love it, Rachel! Roughly 1-1.5 cups should be about a serving.
Joy
I made this for the first time this week and it’s a HIT. Love it with the Parmesan on top, but I’d gobble it up plain as well. My favourite new recipe for this month, so far :)
Kate
I’m happy to hear that, Joy! Thanks for your review.
Julia
I made this last week and am already craving it again! It was delicious and filling! It is most definitely a new staple in my soup rotation.
Kate
Great, Julia! Thanks for your review. I’m glad you are loving this soup.
Alex
Delicious, like all your recipes! This soup along with your “kale pesto pizza” will be dinner tonight! Making “Brussel Sprouts with crispy baked tofu” this week as well. Also, there is always your “the very best granola” in my cupboard for my hubby! Love your recipes! My go-to app every single week for meal planning! Thank you for sharing all your great recipes!
Kate
Thanks so much for sharing, Alex! I’m happy you are enjoying the recipes.
Julia
Very hearty! Mine turned out more like a stew as I used more than 2 cups of vegetables. Good for a full meal.
Kate
I love how many recipes you are trying. Thanks for sharing you loved another one, Julia!
Jeri
My go to soup! So delicious,thanks!
Kate
I’m happy to hear it, Jeri!
REL
I’m excited to try your recipe! Do you add or cooked beans or how long do you cook the beans for?
Kate
Hi! I used pre-cooked beans. See the ingredient list (toward the bottom) and step 4. Hope this helps!
Kelly
Making this soup tomorrow and was wondering if it’s okay to cook the quinoa separately and then add it to the pot?
Kate
You can, but you will want to decrease some of the liquid. It’s really great with the quinoa cooked in as it gets more of the flavor as it cooks. Let me know what you think!
Melanie
This is delicious! My husband loved it.
Kate
I’m happy to hear that, Melanie!
Caroline
This soup is SO SO good! I’ve added it to my rotation of soups, and am always so sad when I finish up the last bowl. It was a hit with my boyfriend as well! Thank you for creating and sharing this amazing recipe :)
Kate
I’m glad you liked it, Caroline! Thank you for your review.
Erin
Just made this for idnner. really easy, so good. I used leftover cooked quinoa & oven-roasted kale from dinner last night. Also an orange pepper, onion, celery, & carrot. But I think this would be good with about any veggies. Really good & filling, love the stew consistency.
Kate
Thank you for sharing, Erin!
Christina Drescher
Hey Erin!
I’m hoping to use up some cooked quinoa also. Did you put it in later since it was cooked? And did you decrease the amount of water added?
Erin
It’s been a while but I believe I omitted the 2c water and added the cooked quinoa later with the beans. You can always add water back in later if it seems to need it.
Jessica
I am currently on mat leave and this is my lunch plan. I am having a blast making all 17 of these soups. I am not a vegetarian but I love vegetarian food so upon stumbling across these soups I decided to make one a week. Just finished week four and have been thrilled each week. I follow the receipes as written. I have ordered the book for more ideas. Thank you so much for this collection.
Kate
That’s great! I’m happy to hear you are enjoying it, Jessica.
Donna Snyder
I made this for a friend recovering from surgery. Do you have a suggestion for a side salad? I have lots of kale leftover.
Thanks!
Kate
That is so sweet! Here are some kale salads from my blog. It really depends on what you are looking for! https://cookieandkate.com/search/?q=kale%20salad
Lisalen
After a weekend in Charleston, overeating delicious food, I needed a warm bowl of vegetables! I made this for lunch and I’m loving it. I love the kick of the crushed pepper and the brightness that the lemon adds. I’ll eat this all week for lunch!
Kate
Thanks for letting me know your thoughts, Lisalen!
Deanne Kapnik
Delicious soup! Thank you!
Kate
You’re welcome, Deanne! Thanks for your review.
Julia
Delicious! I made this for dinner last night and just finished eating leftovers for lunch today. This will be put on the ‘keeper’ list!
Kate
I’m glad it made the keeper list! Thanks for your review, Julia.
Kathy Yanzuiello
This soup is so tasty! I’m always looking for hearty soups that will eat like a meal for lunches and this one hit the nail on the head. I’m in love with this soup and so many more of your recipes. Thank you for making a cook book and I love your blog as well.
Kate
I’m happy to hear you love this one and the others, Kathy!
Wendy
Thank you so much for sharing this recipe with us, Kate! It was my first time cooking with quinoa and I am delighted with the way it turned out in this recipe and that I can use it as a substitute for rice or bread to accompany the soup. I made this recipe with purple cauliflower, zucchini, butternut pumpkin, carrot and celery and it was so divine I went for a second helping!! This hearty, nutritious recipe will definitely keep my family warm for the chilly Australian winter we will soon be experiencing. Much appreciate your fabulous recipes, Kate!!!
Donald j Morro
Great recipe. It was a little bit of work but the soup was so good! Especially with the parmesan you recommended.
Thank you
Kate
You’re welcome, Donald! Thank you for your feedback.
melissa w goggin
This soup has become my go-to! It’s delicious, easy to make and incredibly healthy, you can add any veggies to it that you have or want. I love, love, love your recipes!
Kate
I’m so happy to hear that, Melissa!
Dena Elisabeth Holmes
Absolutely DELICIOUS! The “seasonal” veggies I used were: zucchini, yellow squash, and butternut squash. I used black beans instead of white.
Kate
Thanks for sharing, Dena!
Cyndi Smith
I absolutely adored this recipe! I made it like a stew, but I am a huge fan of more broth.. I could have made it with less quinoa and vegetables, but I LOVE quinoa and extra veggies! In fact, I loaded it down with veggies! I used yellow squash, zucchini, a small sweet potato, and a red pepper as my seasonal vegetables. Went a little over board, I know, but it was so good! I guess if I just add extra vegetable broth and water, it would make it more soupy without losing my extra vegetables and quinoa, right?
Kate
Thanks for sharing! Yes, you can add additional liquid if you like. But, you may want to add a little more seasoning too.
Esther
Which vegetable broth do you like to use? Going to make this for my husband!
Kate
I don’t have a go-to brand, but do buy organic when possible. Recently, Whole Food 365 and Trader Joes have been super yellow. To me, they just don’t look that appealing, but taste fine!
Beverly Potter
I love your soup, just ordered your book! I wanted to share an idea with you- this soup has the making a wonderful Maryland Crab Soup (with or without the crab) by simply adding Old Bay Seasoning to taste !
Kate
Thank you for your support, Beverly! I hope you enjoy my book!
Julia
Even though its almost summer I made this last night to be my lunch for the week and it is AMAZING. Thanks for encouraging flexibility with what veggies go in!!
Kate
You’re welcome, Julia! Thank you for taking the time to comment.
James
Apologies in advance if this has already been answered, but do you have any recommendations for modification for an Instant Pot or slow cooker?
Kate
I don’t with this recipe, sorry! But, you could see what others have tried by searching the comments.
Ang
Delicious! I used zucchini and a red pepper for my seasonal vegetables.
Kate
Thank you for your review, Ang!
Tracy
Your recipe mentions freshly grated parmeson cheese as an optional topper, however the picture appreas to show shedded parmesan. Do you think one works better?
Kate
I think whatever you like. Thanks for your review!
Lindsey
Very tasty! Thank you for the great recipe.
Kate
You’re welcome, Lindsey!
Stephanie Wong
Hi! This receipe looks great. Do you think I could substitute wild rice for the quinoa?
Kate
Sure! It will likely take longer to cook and may need a little more liquid. Let me know how it goes!
Eleanor
Could you please add a note that parmesan isn’t vegetarian? Thanks, love your recipes!
Kate
Hi Eleanor, there are actually several vegetarian options at the grocery store. :)
K
Hi Kate and Cookie! Whenever I put in ingredients I have on hand or want to use, include “easy” or “quick” and “vegan” in the web search. when I need a new dinner, desert, or salad idea and your recipes come up frequently. Always delish. Farmers market today, Going to make this tonight! Thankyou for sharing. KW
Kate
I love hearing that! Thank you for sharing, K.
Kellie
The flavor is fantastic! I figured I would freeze or toss the leftovers since I can only eat the same thing a couple days in a row. I finished the whole pot! I used a protein broth without realizing it had soy in it, therefore I couldn’t boil it. Still turned out great and will probably continue to make it that way, just have to make sure the veggies are mostly cooked before adding the broth.
Keira
Will this also be nice without the tomatoes, just as a clear soup?
Laura W
Hi! This is the 2nd time I’ve made your delicious soup. The 1st time I made it per your recipe. This time I changed it up a bit:
– Made the quinoa separately with the 2 cups water and put in bowls with soup on top (then the quinoa didn’t absorb all the soup’s rich liquid).
– Added 2 cans of beans (chickpeas + small pink beans)…instead of 1 can.
– Used only 14 oz of diced tomatoes + 14 oz of Tomato Puree. This makes it a little thicker.
– Deleted the lemon juice and added 1/4 red wine with broth.
So amazing! My husband likes diced chicken added to his bowl!
Judith G. Keith
This soup is wonderfully satisfying. I’ve made it twice and used butternut squash once and sweet potatoes the other. I used a little less kale than the recipe calls for only because my pot is too small for the whole bunch. This soup gets better with age. Thanks so much for a favorite, summer or winter.
Meniar Hafsi
it´s just amazing, tastes very very good, i made it with vegies, sweet potatoes and black beans ect… i usualy eat all meals with meat, chicken or fisch, i am so thrilled for my first vegeterian meal
Kate
Thank you for your review, Meniar!
Kate B.
I made this for dinner last night. My father-in-law gave me a ton of zucchini from his garden and this recipe fit the bill! I used chickpeas instead and added only 1 cup of water. I froze some and had it for lunch again today. Another fantastic recipe!
Kate
That sounds like the best way to make this soup, fresh garden produce!
Ranjit
Trust your recipes after our family fell in love with your African peanut soup. But i also rarely have all the ingredients when I start cooking. I used tofu instead of beans for protein added mushrooms and small red potatoes instead of sweet potatoes plus added some Rotel with green chiles for an extra kick. Kids loved it.
Kate
Thanks for sharing! Both are such great soups. I appreciate your review, Ranjit.
Jeannette
Awesome and just delicious!! My whole family loved it including my 4 year old. I did include celery and lemon juice. Thanks a million for sharing!!
Paula
OMG. I made this soup today and absolutely love it. It is so flavourful and hearty. I will definitely be making this again!
Barbara
My family loves this soup! It has become a staple. We mix it up with the veggies according to the seasons. It is so filling and satisfying. I brought it to potlucks and gatherings last year and spent the whole meal sharing the recipe, Haha! Thank you! I’m glad it’s getting cooler out again so I can make it all the time.
Ermalinda Espinoza
I read over the recipe and will be making the soup for the winter. I decided to buy your book on Amazon directed to my Kindle.
Looking to try out your recipes.
MONICA MCMATHIS
I have made a few of these recipes, my husband and I just love ❤️ it. We are trying to eat better and cut back on meat . I have to get your cookbook.
Lindsey
This soup is so healthy and “delicious,” according to my 19 month old. My modifications this time were that I used just one small can of diced tomatoes and subbed a can of tomato paste (I don’t care for canned diced tomatoes much), a lot more lemon juice – like a tablespoon per bowl, and adding green beans. Yellow squash is key in this recipe for me. Also, I never wash the quinoa…is that bad?
Kate, I love all of your recipes! I’ve made at least 20 of them. I feel like you’re my Julia Child and I’m your Julie.
Sal
Very filling and yummy! Had to eat fat bowls! Thanks for sharing!
Kate
You’re welcome, Sal!
Jordyn
I don’t cook much but I was looking for a good soup recipe to make for my mom, me and my family loved it! Like I said, I don’t cook much but even I could cook this and it came out delicious. Thanks for the recipe! I didn’t read the tip on the sweet potatoes and didn’t cut them up very fine but they still came out soft and tasty!
JESSICA MALIK
This soup is amazing! I’ve made this for a potluck for our teacher during conferences and got rave reviews. Thank you for the recipe!
Kate
You’re welcome, Jessica!
Misty
wow! I’m in love. This soup is amazing!!!! It’s a new favorite that will make its way into the food rotation!! ….I was even scared of the kale because I don’t like that stuff, but added it anyway and it’s delicious! If anyone cares about little things I changed….I’m not a huge fan of cooked tomatoes, so I added some extra water and some tomato paste and I used the chick peas. So fantastic. THANK YOU! ❤️❤️
Kate
Hooray! I’m glad you loved it. Thanks for sharing, Misty.
Julie
This recipe looks delicious-I think my vegetarian daughter will love it. What do readers think of me dividing the soup in two parts and adding cooked ground lamb to the portion for my husband who loves meat? I try to find recipes that I can cook for both and then adapt half of the recipe to a meat-eater.
Kate
Sure, you could do that. Although of course I prefer it just as it.:)
Julie
Thank you for your view on this addition! I am going to give it a try with and without meat.
Jennifer
I just made this and it’s delicious! I tend to add extra spice and did so on this recipe (lots of garlic, onion, thyme, red pepper). I used whole tomatoes as that’s what I had in the pantry. I used zucchini and red pepper for the veggies. Will definitely make again and probably try with sweet potato for extra hardiness.
Niharika
Hi kate! Could you suggest a substitute for kale please ?
Greta
I made this last night on a rainy Louisiana evening and it hit the spot. I love all the healthy ingredients and it was so filling. It made a ton, which is great for meal prepping. Kate, your recipes are so flavorful. Everything that I’ve tried has been awesome! I also have your cookbook and love it, too. BUT…I’m ready for the next cookbook!:)
Keep em’ coming!
li k
Hi Kate! will this recipe work with plain water instead of vegetable broth? Thank you!
Margaret
So yum! This was very easy and turned out so delish. I used sweet potatoes as the seasonal veg – it was not something I had ever thought to put in soup before, but I loved it (as did my husband). I halved the garlic and onion because I have a sensitive stomach and it was still full of flavor.
Kate
I’m happy you loved it, Margaret!
Deevinewoman
O….M….G…. NO JUSTICE illustrating the FLAVOR ATTACK orbiting in my mouth at this time!
Beans of choice: Butter and black
Veggies of choice: Tucson Kale, zuchinni, white & sweet potatoes, red & yellow bell peppers
Broth: Organic vegetable (store brought)
Seasonings added: Himalayn pink salt, pepper, fennel, fennegreek, tyme, cumin, garlic, cayenne, sage, sesame oil & red pepper flakes….1cup Tri color quinoa
Topped with a squeeze of fresh lemon juice & shredded mozzarella (Didn’t want to spend $5 on parmesan, Dollar Tree had REAL cheese)
RE-DICULOUSLY DELISH
( P.S. Used the recipe for guidance, the above choices and changes are to my liking)☺
THANK YOU KATENAMASTÈ
Jane
I made this yesterday afternoon for my mom to take to work. I’m 15 and this was probably the first time I’ve cooked soup. It was so easy! I used all the suggested vegetables and chose butternut squash. I added some extra red pepper flakes, some italian seasoning and a bit of garlic powder just to give it some extra flavor. It was so delicious. I never eat soup but my mouth was watering as this cooked. The vegetables have such a beautiful flavor. They also cooked perfectly in the amount of time. The butternut squash wasn’t too hard but not mushy either. We put the soup in 7 containers. we froze 2 and put the rest in the fridge.
Kate
Thank you for your comment, Jane! I’m happy you loved it and made it your own!
Nicole Wagner
I love your monthly “What to Eat” emails and opened November’s right away. Upon seeing this Quinoa Veggie Soup Recipe, I knew I had to make it IMMEDIATELY! lol – I’m so glad I did, I just finished a piping hot bowl of nourishment and wanted to say thank you for always bringing yummy recipes right to my kitchen. You’re a gem and your recipes are absolutely a staple in my cooking. I made this with a little extra seasonal veggies and a little less quinoa and it was perfection! Thank you!
Kate
Love to hear both those things! Thanks for your comment, Nicole. :)
Tracy McCarrick
First day of cool weather here in NC and I just whipped up your soup!! It’s delightfully yummy!! I added 2 types of organic mushrooms, one yellow squash, one zucchini and butternut squash. I added some turmeric, as well!! Absolutely wonderful!! Thank you!!
Kate
I like the combination, Tracy!
Kelly Newbon
That is an amazing recipe. I used half the amount of quinoa and it was perfect soup. So full of flavour, the tip to cut everything the same size was great not only for the cooking but also for the eating of it.
Jen
So delicious! Substituted spinach for kale and used chickpeas, sweet potatoes and red pepper as an option. 3teenage boys devoured!
The lemon juice really finishes it off!!
Lindsey Pavlecic
I made this last night and am taking it in my lunches this week and I cannot get over how delicious it was! I omitted the chickpeas because I didn’t feel like having them and it was still delicious. I’ll be making this all winter!!
Amanda
Sunday is my meal prep day and now that it is soup season, I usually make one for lunch/dinner. I decided to try this one out and I’m so happy that I did because it turned out amazing! I stuck strictly to the recipe and used butternut squash and great northern beans. I used about two cups of kale and it was the perfect amount. I am not a vegan or vegetarian but your recipes are so wonderful that I do not miss the meat. Thank you for making my week a little brighter!
Kate
I’m happy you tried this one too, Amanda! Thanks for your review.
Meridee M
I just made this and ate a bowl, and it is an amazing recipe. Delicious, perfect for the start of winter, the quinoa makes it a lot more filling than other soups, really a delightful recipe.
Kate
Thanks for commenting, Meridee!
Don
Zucchini needs to go in later, too mushy. Quinoa too much, to long in liquid, makes a weird texture to the soup/stew. Beans were too hard, needed to go in sooner. Flavor ok but texture did not please at all. Used kale, zucchini, carrots, celery, broccoli. Don’t think is a keeper.
Kate
Hi Don, I’m sorry you didn’t love this soup. I appreciate your sharing your feedback.
koyo Onofiok
I made the soup. It is delicious.
Taryn
This looks great! Any thought on how one might adapt this for the Instant Pot?
meatsweats
Good soup. Gonna make it again. Mix and match your veggies.I also added mushrooms in the beginning. I cooked the quinoa separately so it wouldn’t make the soup mushy. Solid recipe easy to follow.
Kate
I haven’t tried it in an Instant Pot, sorry!
Alisha
I make this recipe a ton and it turns out great every time! It freezes really well which has been so helpful for me!
Kate
Thanks for sharing, Alisha!
Rose
I have just made this soup and it is really delicious and so easy to make. It made my evening! Thank you so much. Looking forward to try your other recipes.
Erica
Hi, this looks like a great soup! Has anyone doubled the recipe to feed a larger crowd? Hoping that will work…
Kate
This should work doubled, as long as you have a large enough pot.
Toni
Kate….thank you for a hearty, healthy, vegan recipe. The soup was a profusion of colour that we all enjoyed short of licking the bowl clean.
Kate
You’re welcome, Toni! Thanks for letting me know your thoughts.
Marybeth
I know I’m odd but I don’t like quinoa! Should I substitute with something else or leave it out?
Kate
You could try another grain. Some readers have tried barley or brown rice. You might need to adjust cooking time and liquid some depending on what you choose.
Brittany
Soooo good! In the fall/winter I prefer my veggies warm, so salads are out. This soup is a perfect way to get my veggies in. I will be making this again.
Kate
Great to hear, Brittany!
Jonathan
Hello there!
I just now created this wonderful soup and I must say, I really like it!
Just became vegan like 5 days ago and this makes me not miss meat and diary.
Cooking it was pretty easy, once you’ve got all the ingredients you need (I used black beans instead of white, because there weren’t any in the store).
Thanks for the recipe!
A.T
Hello,
Where can I find the nutritional information?
Kate
Hi! The nutritional information is below the notes sections of the recipe. You need to click to expand and ensure you allow cookies in your browser.
Ema
This sounds lovely! Do you think it would turn out ok in the instant pot? And if so, any idea of how long to cook it for?
Kate
Hi! I haven’t tried it in the instant pot, sorry.
Lynn E
This soup is fabulous! I did add the chunk of parm rind as well since I make a Tuscan bean soup in the same manner. I also topped it with chopped onion to add some texture and flavor.
Kate
Thanks for sharing your variation, Lynn! I appreciate it.
Kim
OMG, for something so healthy, this is so, so delicious! Lol. The lemon juice is the perfect touch. Lots of chopping here, but it makes so much stew that it’s totally worth it. Thanks for the awesome recipe!
Kate
You’re welcome, Kim! I’m happy you loved it.
Hayley
This was so SO good! I used sweet potato & cut them really small so they’d cook fast. I also love your minestrone soup but I think this one has the edge just a bit because I love all the quinoa and it’s gluten-free too. Excited about leftovers for the next few days. Thanks for another great recipe, Kate!
Kate
I’m glad you loved it, Hayley!
Valerie
Hi Kate. I’ve been following your blog and recipes for a year now. Love them! This soup recipe has become one of my favorite bases to build around. A latest variation is: I skip the carrots and the northern beans, have sweet red and yellow sauteed peppers as the seasonal vegetable, use just 12-14 oz of canned, seasoned tomato and add a good cup (or more depending on if I want soup or stew) of elk sausage which has been skillet-browned in olive oil/garlic until well-browned. A delicious, hearty meal served with sourdough biscuits and tossed salad. Yum!
Kate
Thanks for following along! Thanks for sharing, Valerie.
Marylyn
Doubling the recipe caught me short of liquid capacity (I don’t own a Dutch oven). Leaving the water to the end, I ladled 1/3 of the soup into a second pot and divided the water proportionally between them, heating and stirring to mix. I love make-ahead recipes for holiday company, and this one is wonderful.
Andrea
This is a great fall or winter soup. Very easy to make and flavorful. Making it for a second time tonight. This will be a staple soup recipe in our household.
Maura Wood
Made this delicious soup yesterday. I used a diced sweet potato & red pepper instead of zucchini. The quiona made it hearty and satisfying. Will definitely make again soon.
Thanks for the great recipe!
Melanie
Made this with a few less ingredients, as I used what was on hand… The taste is good, but the quinoa made it a bit thicker and mushy, so we weren’t huge fans. My mistake was adding flax powder to thicken it, which just made it like mush. So I ruined it basically.
Kate
I’m sorry you didn’t love this! Thanks for your feedback, Melanie.