Description

Flavorful Quinoa Vegetable Soup is a hearty, nourishing recipe packed with colorful veggies, protein-rich beans, and fiber-filled quinoa. It’s perfect for an easy weeknight dinner or cozy weekend meal.

Ingredients

3 tablespoons extra virgin olive oil
1 medium chopped onion (yellow or white)
3 peeled and chopped carrots
2 chopped celery sticks
1 to 2 cups chopped seasonal veggies (zucchini, yellow squash, bell pepper, sweet potatoes, or butternut squash)
6 minced or pressed garlic cloves
1/2 teaspoon dried thyme
1 large can diced tomatoes (28 ounces)
Slightly less than 1 cup quinoa, rinsed
4 cups vegetable broth (32 ounces)
2 cups water
1 teaspoon salt, adjust to taste
2 bay leaves
A pinch of red pepper flakes
Freshly ground black pepper
1 can great northern beans or chickpeas (15 ounces), rinsed and drained
1 cup or more chopped fresh kale or collard greens, stems removed
1 to 2 teaspoons lemon juice, to taste
Optional topping: freshly grated parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

1. Warm olive oil in a large Dutch oven or soup pot over medium heat.

2. Add chopped onion, carrot, celery, and seasonal vegetables with a pinch of salt. Cook for 6 to 8 minutes, stirring often, until onion is softened and translucent.

3. Add garlic and thyme. Cook for about 1 minute, stirring frequently until garlic is fragrant.

4. Pour in diced tomatoes with their juices and cook for a few more minutes, stirring to combine.

5. Add quinoa, broth, and water. Stir in 1 teaspoon salt, bay leaves, red pepper flakes, and freshly ground black pepper.

6. Raise heat to bring to a boil, then partially cover and reduce heat to a gentle simmer.

7. Simmer for 25 minutes.

8. Remove lid and stir in beans and chopped greens. Continue simmering for 5 or more minutes until greens are softened.

9. Remove pot from heat, discard bay leaves, and stir in lemon juice.

10. Taste and adjust seasoning with more salt, pepper, and lemon juice if needed.

11. Serve in bowls and top with grated parmesan cheese if desired.

Notes

Use less quinoa for a lighter, brothier soup.

Adjust lemon juice and salt at the end for a vibrant, balanced flavor.

Soup thickens as it sits—add water or broth when reheating if needed.

Perfect for meal prep or freezing for future meals.

For a vegan option, skip the Parmesan or use a plant-based alternative.