Two Peas and Their Pod

Vegetable Quinoa Soup

Soup season is in full swing and I am loving every second. On Monday, I made a big pot of Vegetable Quinoa Soup and I can’t get enough. This healthy soup is just what I needed after our indulgent trip to California:) It is loaded with veggies-carrots, celery, zucchini, yellow squash, tomatoes, and green beans. I added quinoa to “beef” it up, don’t worry, there is no beef in the soup. This soup is vegan and gluten-free…and one of my favorite vegetable soup recipes. 

I also made this soup to celebrate my dear friend Lisa because today we are throwing her a surprise baby shower! Surprise Lisa! I got together with my blogging buds (Brian, Gaby, and Marla) to plan a fun virtual baby shower for Lisa. We wish we could all celebrate with Lisa in person, but since we are all over the country, this virtual shower will have to do.

Lisa is having a baby boy any day now and we are SO excited for her and her husband, Ben. They are going to be wonderful parents. We are already planning family vacations together. We know Caleb and Baby Boy Thiele will be best buds for life:)

Lisa and I are similar in so many ways. I really think we are sisters. We even craved the same things during our pregnancies-grilled cheese sandwiches, pancakes, and frozen yogurt/ice cream. Being pregnant also turned us off to vegetables, which is crazy for us. We are usually veggie loving fools! So Lisa might not appreciate this Vegetable Quinoa Soup just yet, but I hope her love for veggies will come back after she has the baby-mine did!

This soup is perfect for new parents because it’s easy to make and you can eat it for days! Plus, it’s loaded with nutrients, protein, and warms the soul.

Congratulations Lisa and Ben! We are so thrilled for you! Baby boys are the BEST! We can’t wait to meet your little guy. Caleb is anxiously awaiting for his buddy to arrive:) And maybe we will have to make a special trip to visit so we can make you this Vegetable Quinoa Soup. Love and miss you guys! xo

Check out what everyone else made for Lisa’s Virtual Surprise Shower:

A Thought For Food | Scalloped Potato Gratin
Bev Cooks | Kale and Sage Pesto Crostini with Roasted Veggies
Turntable Kitchen | Maple-Olive Oil Granola with Cocoa Nibs, Hazelnuts and Cherries
Yes I Want Cake | Carrot Cake Cupcakes
Family Fresh Cooking  | Maple Pumpkin Spice Popcorn
What’s Gaby Cooking | Chocolate Dipped Meringues
Foodie Crush | Crab Salad Sweet Potato Chip Bites
Simple Bites | Maple Pumpkin Pie
Three Many Cooks | Chocolate-Peanut Chex Mix
Shutterbean | Tiny Chicken Taquitos
Heather Christo Cooks | Butternut Squash Bacon Scones
Eat Live Run | Salted Caramel Chocolate Cookie Bars
Aggies Kitchen | Iced Apple Cinnamon Tea
Reluctant Entertainer | Mascarpone Marmalade Bites
Eat the Love | Roasted White Chocolate Berry Tart (Gluten Free)

Vegetable Quinoa Soup

Yield: Serves 6-8

A healthy and hearty vegetable soup!

Ingredients:

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, chopped
2 celery stalks, chopped
1 small zucchini, chopped
1 yellow squash, chopped
1 1/2 cups fresh green beans, broken or cut into 3/4-inch pieces
1 box (32 ounces) vegetale broth (I used Pacific Natural Foods)
1 (15 ounce) can diced tomatoes
2 bay leaves
1 teaspoon dried thyme
1/3 cup chopped fresh basil
2 cups cooked quinoa
Salt and black pepper, to taste

Directions:

1. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion and cook until tender, about 5 minutes. Add the garlic, and cook for 2-3 minutes. Add the carrots, celery, zucchini, yellow squash, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

2. Add the vegetable broth, diced tomatoes, bay leaves, thyme, and basil. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Stir in the cooked quinoa and season with salt and pepper, to taste. Serve warm.

Note: To cook the quinoa, rinse 1 cup quinoa under cold water. Add quinoa, 2 cups water, and a pinch of salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

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130 Responses to “Vegetable Quinoa Soup”

  1. 42
    Joanne — October 17, 2012 @ 11:40 pm

    How exciting!! (both the soup and the coming baby). I can’t imagine not loving veggies for even a day let alone NINE MONTHS. Crazy.

  2. 43
    AJG @ The Modern Home Kitchen — October 18, 2012 @ 12:28 am

    That soup looks delicious! And, healthy too!

  3. 44
    Irvin @ Eat the Love — October 18, 2012 @ 3:41 am

    I love this soup! Sadly it’s too warm here in San Francisco for soup…but once the weather starts to cool, I’m all over it. Especially the addition of the quinoa. Yay!

  4. 45
    Deborah — October 18, 2012 @ 10:08 am

    It was freezing when I woke up this morning – it looks like it’s going to be a perfect day for soup!

  5. 46
    kim@hungryhealthygirl — October 18, 2012 @ 10:34 am

    Perfect!! I have these exact veggies that need to be used….making this tonight!

  6. 47
    Matt — October 18, 2012 @ 11:36 am

    Mmm, veggie quinoa soup! Gotta give this one a try sometime!

    Just wanted to quickly mention that this newsletter I subscribe to is putting on a recipe contest for the holidays. It would be great to see what the readers here can come up with!

    https://apps.facebook.com/whcontests/the-natural-knowledge-247-holiday-recipe-contest

  7. 48

    This soup is SO right up my alley. Give me quinoa and veggies and I’m a happy girl!

  8. 49
    Janelle — October 18, 2012 @ 12:10 pm

    My sweet mother made this soup last night, and it was delicious! I’m having leftovers for lunch the rest of the week! It’s very comforting yet healthy.

    • Two Peas replied: — October 18th, 2012 @ 12:12 pm

      I am so glad you enjoyed the soup. Enjoy the leftovers!

  9. 50
    Helen in Houston — October 18, 2012 @ 3:55 pm

    DELICIOUS! Perfect amount of seasoning. I’ve never used thyme in soup, but it gave the veggies a wonderful flavor. I’m always looking for vegetarian recipes for my friends, and the addition of quinoa made it a perfect soup for me, too. Thank you for posting the recipe.

  10. 51
    Katie (The Muffin Myth) — October 18, 2012 @ 6:06 pm

    Mmmmm, I love quinoa in soups! It adds such great texture, heartiness, and a boost of protein. This soup looks just gorgeous. I’ve bookmarked the recipe to try. Thanks so much for sharing!

  11. 52
    tracy {pale yellow} — October 18, 2012 @ 6:38 pm

    Yum! This soup looks perfect for fall weeknight dinners! I didn’t know quinoa was gluten-free, good to know!

  12. 53
    Silvia @ skinny jeans food — October 18, 2012 @ 7:49 pm

    This soup looks really good! Good alternative to a chicken noodle soup for the flue season!

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  15. 54
    Weekend Cowgirl — October 19, 2012 @ 10:06 pm

    We just had a cool front so maybe this will be Sunday’s dinner!

  16. 55
    Sarah — October 21, 2012 @ 5:38 am

    I do not like many vegetables at all, but I saw this and wanted to try. I am trying to eat healthier and more real foods. I’m not sure what I did wrong, the recipe calls for 2 cups of cooked quinoa, but on the bottom where it tells you how to cook it only calls for 1 cup. I ended up cooking 2 since that what recipe stated. So I ended up with a lot of soup, more than the 6-8 servings. Since I’m not a big fan of veggies, I have never made vegetable soup, not sure how it should taste, but I felt like it was bland. I’m taking some to work today to try and see if maybe it will have more flavor.

    • Two Peas replied: — October 21st, 2012 @ 9:54 am

      The note at the bottom of the recipe is how to cook the quinoa. You need 1 cup of uncooked quinoa-which will make 2 cups of cooked quinoa. Sorry if that was confusing!

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  18. 56
    Sarah — October 21, 2012 @ 11:55 am

    Thank you. It was my fault on the confusion, I do not claim to be a cook by any means, so I call myself a recipe follower. I tried it again the next day and it is better, next time I will know to use a lot less quinoa!

  19. 57
    luv what you do — October 21, 2012 @ 7:20 pm

    I just made quinoa chili, which was incredible. I will definitely be adding it to more of my soups!

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  21. 58
    Elizabeth — October 21, 2012 @ 8:49 pm

    We had this for dinner tonight, it was so easy to put together and really good – quinoa in soup is awesome!

  22. 59
    Jesse — October 21, 2012 @ 10:19 pm

    Good recipe. I made this soup, and simplified it a bit. i

    1. All veggies sauted or sweated together until tender (exception garlic held out veggies are almost ready)

    2. Add Stock etc., and quinoa. (still good to rinse quinoa)

    3. simmer till delicious.

    I know it’s a ‘sloppy’ method, but results are similar. 1 less pot, and easier veggies.

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  24. 60
    Elizabeth @Food Ramblings — October 22, 2012 @ 12:43 pm

    love all the different veggies!

  25. 61
    aida mollenkamp — October 22, 2012 @ 3:20 pm

    Maria – I’m totally in need of a healthy soup like this after all my travels. Thanks for sharing!

  26. 62
    Helen in Houston — October 22, 2012 @ 6:13 pm

    I have frozen cooked Quinoa with great results, so the next time I make this recipe, I’ll make a full batch and freeze some individual portions to serve with sandwiches for a quick meal.

  27. 63
    RaDonna Lanterman — October 23, 2012 @ 3:55 pm

    Yum this sounds so good. I can’t wait until the weather gets cooler. This soup will be top of the list for sure. You girls and your sweet little families are adorable!!!

  28. 64
    The Healthy Apple — October 23, 2012 @ 10:45 pm

    LOVE this gluten free soup, Maria! Hope you are well; miss you guys!

  29. 65

    I love soup season! Especially when you get to celebrate with a soup such as this! Quinoa is a nice, fiber-rich addition. I’m also loving the wide array of veggies you used. Yum!

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  33. 66
    Katharine — October 26, 2012 @ 11:34 pm

    Delicious! Just discovered quino through your recipes and I am a big fan. This will be a staple this winter.

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  36. 67
    Jenn B. — November 1, 2012 @ 1:51 pm

    I cannot tell you how perfect this soup is. My grandmother was having surgery and I wanted to make a meal for her and my grandpa. I came across this recipe and it’s perfect for them. It’s simple and healthy and there’s no meat/dairy in it. I also made them some of your rosemary corn muffins and they loved them. Thanks so much for posting this.

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  38. 68
    Rebecca — November 9, 2012 @ 10:36 am

    If you freeze this, do you freeze it with or without the quinoa?

  39. 69
    Amanda B. — November 13, 2012 @ 10:56 am

    This soup looks delicious!

    But I’m not much of a basil fan (I know I know). I was going to leave it out, but is there something you’d sub in instead?

  40. 70
    jessica — November 15, 2012 @ 4:51 pm

    can you just cook the quinoa by dumping it into the soup? thanks!

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