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.
Heather Smith
Delicious!! I doubled the recipe, used a can each of Romano and black beans, a mix of veggies: leeks, bell peppers, celeriac and sweet potatoes and threw in precooked brown basmati and tri-colour quinoa which was leftover from last night’s dinner, red kale went in for a few minutes just before serving. It looked and tasted gorgeous! Thanks for this recipe!
Sandra
I love this soup! Never thought of adding quinoa to a soup but it was delicious! I didn’t have all the ingredients so replaced kale with spinach, butternut squash with carrots and Thyme with Italian seasoning. I used garbanzo beans . Also added fresh chopped parsley and Parmesan when serving. So delicious! Will definitely add butternut squash next time. Thank you!
Kate
I’m glad you love it, Sandra! Thank you for your review.
Jenna Sage Howard-Delman
I’m a college student so I really rely on soups to keep for a while since I just don’t have time to cook every night. This recipe is so delicious and so easy!
Carrie Remington
HOLY COW!
This is insanely good and so easy to make! I put chopped jalapeños on top because I love a good kick!
Very healthy and satisfying after holiday indulging! :)
Melissa
I reluctantly made this because I knew I needed a vegetable-laden meal after eating rather indulgently the last few days– but wow, I was surprised by how delicious this was! I did add twice the amount of kale and a bit more quinoa. YUM.
Shari Sok
This was delicious! My daughter and I have been so bored with our normal vegetarian meal rotation. I am so glad I found your site in my search for new options. Can’t wait to make another one. Thank you!
Kate
Welcome, Shari! I can’t wait to hear what you try next. Thank you for taking the time to comment.
Mary Rose-Horn
What a wonderful, flavorful vegetable soup! It does turn out more like a stew with the quinoa, and it takes so good. Very hearty and so good for you. I made it like the recipe with butternut squash, sweet potatoes, red pepper, carrots and zuccini. My son will enjoy this next week! Thank you for your tasty recipes. Kate you are my go to for such easy and good recipes!!
Kate
Thank you, Mary!
Deepa
Long time fan, first time commenter – absolutely love this recipe! Am on WW and modified to exclude quinoa (but I usually include it) this time and it was incredible. I constantly impress myself with recipes that are not mine. Love the cookbook, too – the Tuscan Kale Soup recipe there is my ultimate favorite. Thank you for provide the world with wonderful, healthy, delicious food!
Kate
You’re welcome, Deepa! Thank you for your review.
Gayle
I love this soup! Perfect on a cool rainy day. I modified by adding dried green peas at the same time as the quinoa and it worked well. I also used parsnips instead of carrots. I’m so excited to learn the trick of adding quinoa to soups! Delicious and such a big batch I’m packing some up to take to my mom who will love me for it!
Spike
Another terrific recipe! I used what I had around, threw in some leftover roasted sweet potatoes at the end. Also used some garbanzo beans I had cooked and then frozen. Didn’t have kale, so I used spinach. Instead of cooking the spinach, I just put it in the bowls and then put the soup steaming hot on it. Two minutes and it’s perfect.
Kate
Thank you! I’m glad you enjoyed it, Spike.
Diane Carroll
I haven’t been a big quinoa fan nor do I eat as many veggies as I should, especially in the winter but this soup was absolutely the best. I froze couple containers and can’t wait to get it out and heat it up on these cold, cloudy day in January. Also will try the lentil soup as well. Thanks so much and my body thanks you to.
Ann Bush
This is one of my go to soup recipes. I usually make it monthly. I’s hearty and delicious. After Thanksgiving, I cooked the Turkey carcass (I’m not totally vegetarian) and used the broth and turkey in this soup. It was great!
Kate
I love that, Ann! Thank you for your review.
Gloria English
I made this soup today. It is a cold,wet, and windy day in the Central Sierras. Delicious! I did not have any kale so I used spinach. I did not add in any additional salt.
Mary
I used sweet potato, red bell pepper and yellow squash as my extra veggies and since I’m cutting back on salt for health reasons I didn’t add salt and used salt-free canned tomatoes. I added some “Dash”, a salt-free seasoning, to my bowl after serving. It was so good. Even my husband who usually turns up his nose at “healthy food” liked it!!
Ashley
I made this soup while it was snowing outside, which made it all the more magical. After the first few spoonfuls it was deemed the best vegetable soup we’ve had, and we make a lot of vegetable soup in this house! It was extremely warming and hearty with added sweet potato. I highly recommend topping it with Parmesan, it was delightful! I fell in love with quinoa in soup and will surely be making this recipe again and again. Many thanks Kate!
Kate
That does sound perfect! Thank you for sharing, Ashely.
Cara
Absolutely love this soup! Getting ready to make it a second time
Kate
I love that, Cara! Thank you for your review.
Aleya
This is yummy! I added a chopped jalapeño to my veggie mixture because I like spice and it was perfect!!! Yummmm
Matt
I made this soup yesterday for dinner. It tasted good last night. Had it for lunch today and it was absolutely delicious. Great recipe. Thanks for sharing!
Kate
You’re welcome, Matt!
Larry Harmon
Quinoa Vegetable Soup
Kate,
Thanks for a great recipe. Loved it!
I used sweet potato for the seasonal vegetable, and used spinach, as I didn’t have any kale on hand.
I love quinoa and is really good in this dish.
Thanks again!
Larry
Kate
You’re welcome, Larry! I’m happy you enjoyed it.
Diane Toth
I love all of the recipes you post and have made many. Always with rave reviews. Thanks!
Allison
If freezing portions for later, would you exclude the kale / beans until before you were ready to serve?
Also – any thoughts on using an Instant Pot for this recipe?
Kate
Hi! I believe others haven’t minded this frozen with everything. I hope that helps! I don’t have an instant pot recipe for this, sorry.
Lana
I was looking for an instant pot version too! I found a similar soup online where you set the IP for 4min (+ it will take ~15min to get up to pressure) so I’m going to try that!
Hana
I’ve made this today, and it was exceptional. I doubled the recipe as your soups always make great leftovers, used frozen green beans as the seasonal vegetable, and fresh spinach as the greens. My family is usually skeptical of quinoa, but they all had seconds of this soup. The only change I’ve made was substituting the thyme with a Mediterranean oregano-rosemary mixture I had at hand, and it worked just fine. Next time I’ll try using a different seasonal vegetable, using curry powder, or making another hearty version of your vegetable soup by replacing the quinoa with whole wheat orzo.
Thank you for all that you do.
Kate
That’s great! Thank you for sharing, Hana. I’m happy to hear that it was a hit, even with the quinoa.
Sydney Krewson
You’re a soup god and this is another great one. The quinoa is so good in this!!
Ellen Anderson
I love this recipe! It is so versatile and adaptable! I leave the oil out and simmer the veggies in broth, but leave the rest of the recipe as written. I’ve used a variety of veggies – in fact, I just made a batch for lunch but due to another 5″ snowfall overnight I couldn’t get to the store for squash or sweet potatoes. I used the only thing I had – gold potatoes. Still delicious! Thank you!
Allie
I was looking for a light vegetable forward soup on a dreary day and this fit the bill! Love the addition of the lemon. I used frozen kale and about 3/4 cup of quinoa since that’s what I had. Worked out really well!
Tresa
Amazing recipe. Thanks so much! I used crushed fire roasted tomatoes, can of original rotel, doubled the beans, added 2 sweet potatoes, with a red bell pepper, zucchini and yellow squash. Used tri-colored quinoa on hand. The use of lemon was perfect!
Karla Plantan
After C+K blew my anti-vegetable soup mind with The Best Lentil Soup, I decided to give this a try too! I used zucchini & sweet potato for the seasonal vegetables and kale (not collard greens). I really liked this — it didn’t overtake the lentil soup in my ranking but it is a solid second place soup! I’ve added this to my frozen soup collection for when I need a fast meal (but I was impressed with how fast I can throw together all of the C+K soups I’ve tried).
Kate
Hooray for another winning soup! Thank you for your review, Karla.
Jeannine Clark
I love this soup, i would love to try it out in the slow cooker, would i put every ingredient in at the beginning for 8 hours low or add some near the end?
Darma
Love this, K8!! Only had freshly blackened red peppers the first time and subsequent soup was over the top with zucchini, yellow squash and cauliflower. I still add red peppers and am sure to add them to while sautéing. Made it Cajun by adding green pepper and frozen okra and some spices — wish I’d had some black eyed peas! I add soft veggies after quinoa has cooked a bit so they won’t turn to mush. Cauliflower is a must! I ever get a tattoo, this recipe will be it!
peggy ginniff
This recipe looks and sounds delicious. Due to reflux tomatoes are off my food list. Could I just stick with broth or do you have a better suggestion? Thanks
Kate
Hi Peggy! You can omit, but they are apart of the overall flavor. I would be interested to hear what you think without them!
Kin Boneci
Delicious and simple!
Blanca
I couldn’t believe how tasty this was!!! I make it once a week now ❤️
Kate
That’s great, Blanca! I appreciate your review.
Raji Subbarayan
This soup is absolutely delicious and freezes beautifully. I like hot and spicy food so I add a lot of red pepper flakes to it. What a treat!
Kate
I’m glad you loved it!
Nicole
This was such a filling & flavorful soup! I was worried it would be bland because I can’t have garlic, but I just upped the onion a bit. I went full on the quinoa & a little extra kale. I almost skipped the lemon juice – but, that made a big difference in flavor. Delicious! Really looking forward to leftovers tonight!
Lana
Yes I found the same thing with the lemon juice!
Crystal
Excellent recipe!!! Super delicious Thank you Kate for yet another beautiful recipe!
GB
Excellent!! I used freshly cooked chickpeas, increased the hot pepper for heat, added kale, spinach and a lone bok choy that was wilting in the fridge for the greens. My kid had the leftover for lunch today and he is very difficult to satisfy. Your blog is my go to site for vegetarian recipes and have sent many a friends your way when they wanted a recipe. Thank you Kate!!
Melissa
Thank you for another delicious and healthy recipe! I recommend your recipes all of the time!
Thera
I’ve made variations of this recipe at least five times, and every time it is delicious! It really does work with just about any combination of veggies. Definitely a keeper.
Alaina
Unbelievably yummy!! I topped off the soup with fresh parm and homemade rosemary croutons. I love the versatility in the vegetables you can use.
Kate
Thank you! I’m happy you enjoyed it, Alaina.
Bette Lubin
The soup is delicious. I love a thick, full of vegetables soupy stew. I’m a new comer to quinoa and found your recipe. Made it without kale, beans or lemon juice, none in the house.
Rates a 10 *
Kelly
This soup is amazing. I used it as a way to use up leftover vegetables in my fridge from the week before. I will be using this recipe weekly.
Kate
Wonderful! Thank you for your review, Kelly.
Greta
This may be a silly question, but is the quinoa supposed to be cooked before it’s put in? I can’t tell from the video. Thank you for another great recipe, I can’t wait to try it!
Kate
Hi Great, The quinoa will cook in the soup. I hope you love it! Be sure to report back to tell me what you think.
Greta
I figured out by the amount of liquid that the quinoa should go in dry
The soup turned out great! I did a lottt of substitutions but the tomato-y base is delicious. Paired it with grilled cheese, and the buttery saltiness was perfect with it
Ellen
Delicious – no surprise! But I made the “stew” (thick) version and wish to turn it into soup. How? Add more stock?
I’m a bit nervous about doing that, but I made it for a soup-loving friend who is just home from the hospital.
Thank you – for your response to this AND for every one of your recipes that I’ve made!
Best…Ellen
Samantha
I absolutely LOVE this soup! I have made it now probably three times, doubling it everytime so there is enough to freeze for leftovers. It is filling and delicious. It is definitely my new go-to soup recipe. Even my ten-year old, who doesn’t like soups, eats it without complaining!
I find that it takes me awhile to cut all the vegetables for it though, so I either buy them frozen already, or cut them in advanced and freeze them until I am ready to make the soup. This works out well for me to save on time.
Kate
I love that this is a soup that your entire family loves, Samantha! I appreciate your review.
Jessica
Hi! I’d like to bring this camping for a large group. I’m planning on cooking a big batch at home, freezing it, then reheating it at the campsite. That said, would you cook everything as stated in your recipe or would you add the beans and greens after it’s been defrosted and warmed? Thanks!
Kate
Hi, yes this one freezes well. Although, the quinoa does seem to soak up more of the liquid so it may be thicker when you reheat.
Cassandra
I made this last night and it was absolutely delicious! I substituted sweet potato for russet and I also added some diced cabbage. It was surprisingly filling. I had never had quinoa in a soup before but I’m officially sold to the idea!
Oscar I.
This is hands down my new favorite soup. It’s so hearty and filling. The herbs and lemon really make the flavors pop. The only difference was I added chopped chicken breast per cooked portion for extra protein for my diet. It’s perfect regardless with or without meat. THANK YOU for the Recipe. I will be making this soup frequently.
Kate
You’re welcome, Oscar! I’m glad you will make this one again.
Kirsten Stackhouse
My family and I absolutely love this recipe! Super simple to make. It has become part of our meal rotation. I am not a vegetarian but I feel that this soup is very filling. I do tend about 3 cups of seasonal veggies and use spinach instead of kale. It is fine to eat the first day but when eating for leftovers, I do need to add more vegetable broth. This is my 4th time making it and will continue! Thanks again!
Kate
Wonderful, Kirsten! Thank you for your review.
Elle
The quinoa vegetable soup is not worth the Time and Ingredients it takes. It made my colon ill and I tossed it after I tried some from 1 bowl. Recipe makes a huge amount, takes forever to make. It’s not worth it in the end. Save your time and ingredients. Not a good recipe. Less than 1 star
Kate
I’m sorry you didn’t love this recipe, Elle.
Nicole
I love it! I come back to this recipe time and time again.
Alex
I agree. Ive made this several time and it freezes well. For a gardener, these are the types of recipes i looks for. I can grow a majority of these ingredients. This recipe tastes just like my garden. So delicious.
Kate
Wonderful to hear, Alex! Thank you for sharing.
Jon
Perhaps the quinoa was not thoroughly rinsed?
Shannon
The weather was all wrong for soup today but I made it anyway, as I’m on a limited diet for medical reasons and veggie soup sounded appealing and fit the bill. This was great! I eliminated the beans bc they just didn’t appeal to me today so I slightly increased the veggie amounts. I accidentally put in too much thyme but it still tasted good, so I’m calling it a win! I used yellow and green squash plus all the veggies listed in the recipe. Yum!
Kate
I’m glad you were still able to enjoy it, Shannon. Thank you for your review!
Dorothy Vooys
Very easy to make, delicious and very filling. I’m going to make this again and freeze in single servings to take to work for lunch.
Ana Lee
I made this! Realized I didn’t have enough quinoa, so made it with lentils! Added a little tomato paste and a whole lemon (juiced). For greens I did spinach and cilantro.. love eating this with some fresh chopped up avocado in it!!!! SOOOO GOOD!
Sharon
I was looking for a soup recipe using quinoa and only what I had on hand. I had everything except celery. It was quick, easy and really good!
Thanks!
Krayy
I made this soup last week and it was soooooooooo good. I didn’t expect it to be so tasty because that was the first time I ever made soup.
I added some cooked red lentils with the chickpeas, corn towards the end, and spiced it up with some of my favorite seasonings. This was so delicious and I cannot wait to make it again! Thank you for sharing your recipe with us!
Kate
I’m glad you were surprised! I appreciate your review, Krayy.
Jannette Kennedy
This is a home run. I’ve made this recipe at least ten times. It is amazing, and makes me feel so good after I have it. I love the flexibility with the veggies. I tend to do sweet potato, zucchini, yellow squash, and bell pepper. But I’ve also done green beans, sweet peppers, and peas. I passed along the link to this recipe to a few friends after bringing your soup to a potluck. They were insisting I share where I found your soup recipe.
Kate
Wonderful to hear, Janette! Thank you for your review.
Dani
This was an excellent soup with a more stew like consistency which I prefer. It was an interesting and welcome change up to our regular lentil or chickpea soup/stew agenda. Thanks Kate!
Kate
You’re welcome, Dani! I’m glad you are trying so many recipes.
Jacqueline
Made a few modifications with veg but this is a very tasty soup
Jaime
This soup is delicious. I bet it would be great with some sugar pumpkin cut into 1″ cubes.
Kate
Let me know if you try it! Thank you for your review, Jaime.
Rachel B
This was hearty, filling, and very tasty. I have lots of leftovers to boot! Thank you :)
Kate
You’re welcome, Rachel! I appreciate your review.
Rita
Delicious! Love the flexibility of the recipe. Enjoying a bowl now and it will be a treat in my lunch during the week.
Kate
I love that, Rita! Thank you for your review.
Britteny Beckstrom
This is delicious! It is so wholesome and comforting! It will definitely be in my regular rotation of soups. The lemon teally brightens the flavor. Thanks for a wonderful recipe!
Darma
I usually love this recipe. Didn’t have celery so left it out — huge mistake! I make a voodoo variation with a Cajun flare — green pepper, okra, red beans and a few key spices. I’m usually not a celery fan but it really makes a difference in either rendition.
sandra valencia
is this a good for someone with cholesterol and who is diabetic
Kate
Hi Sandra, I can’t speak to that. I would suggest seeking out a register dietitian to help you.
Aarti Bains
This looks awesome! Can it be made in my instant pot?
Kate
I haven’t tried it in an Instant Pot, sorry!
Mary Remmers
Made this tonight exactly as written and it was delicious! Wow. Thank you so much for this great recipe.
Constance Whitley
Sounds yummy but I’m on a diabetic low protein diet. Can you give me an idea how much soup is in a serving?
Kate
Hi! The nutritional information is below the notes section of the recipe.
Constance H Whitley
Yes I saw that, thanks. It says 6 servings. What I was trying to find out is how much is in a serving? One cup? Half a cup? But I’ll figure it out after I make it. :)
Mary
Delicious!! I had some leftover quinoa I wanted to use up. Added zucchini, butternut squash, red bell pepper along with the onion, carrot, and celery. Went a little lighter on the garlic. Added baby spinach/arugula mix. New favorite soup!! Wonderful!
Re
Sooooo good and sooooo filling! I used garbanzos, baby kale and butternut squash. The lemon gives such a perfect little kick.
Kate
Thank you for sharing! I’m glad you enjoyed it.
Marie Biddix
I have made this twice in the last 2 weeks and I am getting ready to make it a third time. I love it! The first time I made it I didn’t have everything, so instead of using quinoa, I used wild rice. Because I was using wild rice I decided to use my instant pot to save time. I used the same amount of liquid as called for in the recipe and replaced the quinoa with 1 cup of wild rice and cooked on high pressure for 35 mins. It was so thick and good, like a chili almost! The second time I made it I did not have tomatoes so I used tomato paste and 28 ounces of water…still amazing! The flavors are great. I used vegan Parmesan on top. SO GOOD!
Kate
Thank you for sharing, Marie! I’m glad you enjoyed it.
Michelle
I love your soup recipes!
Elizabeth
This was so good! Super hearty and filling. I used butternut squash and sweet potato for the seasonal ingredients.
Bonnie Futrell
Made this for the first time. So delicious! Thanks for the great recipe!
Julie
I made this today, and LOOOOOVE it!
I made a few modifications (for what I had on hand..)
No celery
A cup of pumpkin purée
Chick peas
4tbsp nutritional yeast
Holy smokes.
DELICIOUS!
Legitimately the first recipe I’ve ever printed off the internet!!
Kelly Lam
Gosh. This soup was perfection! Perfect example of how healthy food doesn’t always mean that you’ll have to compromise on taste. I added some fresh corn kernels because I love corn. Brought this to a potluck tonight and everyone asked the recipe. Thank you!!
Kate
You’re welcome, Kelly! Thank you for your review.
Hali
In love with this soup! Quick, easy, delicious & adjustable to what I have in the fridge. Family loves it and we have leftovers that don’t last more than a day but still, less cooking for me!
Hali
In love with this soup! Quick, easy, delicious, & adjustable to what I have in the fridge. Family loves it and we have leftovers that don’t last more than a day but still, less cooking for me! Oh also, double the kale & sprinkle on some nooch. Perfection!
Kate
I’m glad you enjoyed it, Hali!
Bret
Really great work on this soup; it’s amazing,
I doubled the carrots and celery. For my vegetables I used 1 medium zucchini and 1 medium yellow squash. Everything else was exactly as directed and it turned out amazingly well. Added to my regular rotation.
Thank you!
Kate
Thank you, Bret! I appreciate your review.
JUDAH BELL
I have done this recipe numerous times. Currently I’m cleansing and this is a great vegan meal. The only thing I would change about this recipe is to put the collards in when you put in the booth and quinoa. The greens are much more tender.
Kelly
I loved this! I don’t like the texture of diced tomatoes in soup, so I used a small can of tomato paste instead. Turned out amazing. I always struggle to get protein in, so the quinoa here really helps. Thank you!
Kate
You’re welcome, Kelly!
Lujan
I LOVE this recipe. The only change I made was to cook the quinoa separately and blend the veggies at the end before adding the kale and cooked quinoa to make it child-friendly. I also skipped the beans, because IBS.
Kate
I’m glad you enjoyed it, Lujan! I appreciate your review.
Sandy
Absolutely delicious and hearty bowl of soup!! Everything healthy you could eat in a bowl, a one-dish meal. I added chopped parsnip (as I always like it in soup) lentils instead of beans, (I didn’t have it on hand) I used “quick cook quinoa in a boiling bag. Cooked it first and added it at the end with the Kale so it wouldn’t thicken the soup too much and I could judge how much to add. Served it with crusty bread and a salad. It was a hit on a chilly night!
Wanda
Thanks for such a hearty flavorful recipe. Pleasantly surprised it is not one of those watery recipes. I usually cut the liquid but yours was spot on. I followed others and used my favs, yellow bell pepper and butternut squash plus about 3 cups of kale. Will be added to the rotation!
Trish
I’ve tried other recipes on your site so I figured this would be good. It was fantastic! I had to use lentils as I was out of quinoa. Definitely a make again! Thanks so much
Kate
Wonderful, Trish! Thank you for your review.
Maria
I tried this recipe as we were looking for something comforting and warm. We didn’t have quinoa so used bulgur. I have to admit I was sceptical at the beginning, but it turned out so delicious! The parmesan complements perfectly both taste-wise and texture wise! Will certainly make it again!!
Kate
I’m glad you loved it, Maria!
Mrs. Cee
This was lovely! I usually don’t comment if I make significant changes to a recipe, but just had to this time as we enjoyed the soup so much. I didn’t have any quinoa, but had a bag of rice/quinoa/dried pea mix. Used a cup of that instead of the quinoa and beans and it turned out great. Definitely more stew than soup, but that was a good thing. Thanks for yet another great recipe!
Kate
Thank you for sharing, Mrs. Cee! I’m happy to hear you enjoyed it.
Amanda
So yummy!! Husband and daughter enjoyed it too! Adding it to the rotation!
Kate
Wonderful to hear, Amanda!
Jackie
For this amount of veggies I actually needed 3 extra cups of water because it was so sick it resembled stew. And I didn’t even add the beans. So, I need bigger pot next time (I literally had to fill mine to the Top top). But it was Delicious, I’m sharing it with two friends for tomorrow’s lunch. Thank you for the recipe
Nancy
We are having a snowstorm right now in Mi. Decided to try this recipe and it was AMAZING. Followed the recipe to a tee. So so good! Thank you!
Kate
You’re welcome, Nancy! I’m glad it was a great way to warm up during the storm.
Vicki
Made it yesterday during our all day snow. It had great flavor. I love that it is a “healthy” soup and the thicker consistency of it made it more like a meal. I will certainly make again!
Lauren
Is this a good make ahead recipe (earlier in the day)? Sometimes when I make soups earlier the beans soak up all the broth so just trying to plan ahead!
Kate
Hi Lauren, I find this soup is great leftover. You can add more broth as you warm up if you want more liquid.
Tammy M Smith
I have an intolerances to tomatoes. Is there anything I can substitute for them in the quinoa vegetable soup?
Kate
Hi Tammy, you could try to omit them and additional vegetables to make up for them. You may need to add more salt, just adjust to taste. Let me know what you think!
Hayley Tucker
Wow! I was not expecting that kind of taste! It was DELICIOUS! Definitely saved in my Recipes!
Kate
Great to hear! Thank you for your review, Hayley.
Nora
I enjoyed this soup. It was the closest recipe I found to a soup I had in Peru. I don’t know what magical seasonings The Peruvian soup had but I’ve been looking for a copy cat recipe since. Thanks for this recipe!!
Kate
You’re welcome, Nora! Thank you for your review.
Cici
This soup was absolutely fantastic. I looked for the recipe after becoming tired of buying Amy’s canned soup at a high price. This was affordable and so, so delicious. The only constructive comment I have is that the kale and veggies took much longer to soften on my stove, nearly 25 minutes of simmering after following all of the steps.
Kate
Great to hear, Cici! Thank for sharing your experience.
Kay H
This fabulous recipe is on regular rotation during winter in my house. So flavoursome and the number of different veggies makes it very healthy too. Thank you so much for this recipe – love the flexibility too!
Deborah
Easy, healthful and delicious!
Kate
Great to hear, Deborah!
EDZ
It’s wonderful soup! But does anyone have any idea what constitutes a serving? A cup? Two cups? The nutritional information omits this information.
Kate
Hi! 1.5-2cups is typically a serving. I’m happy you enjoyed it, EDZ.
Charlie
I made this tonight and it is fantastic. I followed the recipe pretty straight on, used some zucchini and all of the other vegetables listed. I put in some lime juice as I’m not a super fan of lemon juice, and used great northern beans. I will definitely be making this again!
Kate
Great to hear, Charlie! I appreciate your review.
Bal
This is an AMAZING tasting soup! I’m so happy I found it, am freezing some now for later which is a bonus. Cannot recommend it more, great way to use up what’s in your fridge.
Kate
I’m happy you found it too, Bal! I appreciate your review.
Renata
Hi,
I just bought all the ingredients and I’m very excited! Love soup and quinoa. But I do have a question. Should I first make the quinoa separately and then mix it in. Or should I pour it in uncooked and let it cook there? Thanks!
Kate
Hi! See the instructions. You will cook the quinoa in the soup. I hope that helps!
Judy
Does it freeze well?
Kate
Hi Judy! I believe this is a great one to freeze based on feedback from others.
Judy
I’ve stuck some in the freezer so fingers crossed such a yum recipe, thank you!