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


Vegetable Quinoa Soup

Yield: Serves 6-8

A healthy and hearty vegetable soup!


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


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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148 Responses to “Vegetable Quinoa Soup”

  1. Gabe — November 29, 2012 @ 7:06 am

    This is one of the best vegetable soups I have had in a long time. Perfect for this time of year, you really nailed it!

  2. Pingback: Vegetable Quinoa Soup Recipe | Quinoa Soup Recipe | Two Peas & Their Pod | 3CityGirlsNyc

  3. Brhea — January 7, 2013 @ 12:19 pm

    This recipe was a savior to us this weekend! I loved it so much that I shared a link on my own blog :) Thanks for sharing!

    • Two Peas replied: — January 7th, 2013 @ 9:19 pm

      Glad you liked the soup!

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  5. 4virtu — January 8, 2013 @ 12:06 pm

    Happy Tasty Tuesday! We love this recipe and it is featured on our Tasty Tuesday – Soup and Stew recipe round-up this week! Thank you for sharing!

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  7. Pingback: Handleiding Quinoa van A tot Q! « Food before Brains

  8. Justine — January 24, 2013 @ 8:00 pm

    I just made this soup yesterday and love it. It was quick and easy to make and so delicious. Thank you.

  9. Michelle — January 28, 2013 @ 10:15 pm

    Awesome recipe! Easy & perfect for a chilly night!

  10. Pingback: Superfood Saturday: Quinoa | Step One to Health

  11. Candice — February 20, 2013 @ 8:08 pm

    this looks great! love the fact it has quinoa. do you think this could be done in slow cooker? if so would you make any changes and would you still cook quinoa first? ALSO to cook quinoa it is 1 cup quinoa to 1 and 1/4 liquid ??? just for future reference

    • Two Peas replied: — February 20th, 2013 @ 10:17 pm

      If you make it in a slow cooker, don’t cook the quinoa first. Quinoa ratio: 1 cup uncooked quinoa to 2 cups water. I hope that helps!

  12. Meredith — March 17, 2013 @ 8:10 pm

    Tried this today for a potluck, and it was a hit! Yum!

  13. briannah — March 26, 2013 @ 1:31 am

    i’ve been looking for quinoa recipes to try out and this one looks great! might sub okra for green beans though.

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  16. Tegan — July 2, 2013 @ 1:30 am

    This soup was absolutely lovely, so tasty and healthy. As a bonus my sister is vegan so I was able to share this with her for lunch!

  17. Pingback: Handleiding Quinoa van A tot Q! | Food before Brains

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  20. Toney — September 26, 2013 @ 10:51 pm

    Oh my I am going to bookmark this! I’ve been having a hard time with my induction cooking stuff and just in general cooking a good veggie soup!


  21. Toney — October 4, 2013 @ 12:55 pm

    Looks so goood!

    Love it, going to try it this weekend. I just got some great home cooking stuff, induction cookware etc. So I am eager to get started cooking some delicious meals. And your recipe’s here look great. Thanks for sharing! I will be sure to post about my experience with your awesome recipes :)


  22. Melanie — October 21, 2013 @ 9:37 pm

    I just had to come and tell you how much my family adores this soup. It’s amazing! We made it a few times last fall/winter season and I have to say its my favorite soup of all time. I stared to call it “magic soup” to the kids. Loaded with veggies and protein, clean, nutritious, and it just makes your body feel good after you eat it. Magic. The one thing I have done that makes this a bit more appealing to the littles is, blending it up a bit at the end (after removing the bay leaves of course) and we sometimes top it with a bit of fresh grated parmasean/romano/asiago chesse. Whatever we have on hand. Thank you for the wonderful recipe!!

  23. I made this tonight! So good! Just lots of chopping. I cooked the quinoa while the veggies were boiling away. Worked great! and it is super delicious! Fantastic recipe.

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  26. Michelle — January 2, 2014 @ 9:57 am

    Made this yesterday for lunch – loved it!! Thanks for posting!!!

    • Two Peas replied: — January 2nd, 2014 @ 4:35 pm

      Glad you liked the soup!

  27. Pingback: Vegetable Quinoa Soup

  28. Pingback: ‘Keen-Wah’….Simple ways to use this Superfood… | The Nourishing Space

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  30. Jovita — January 29, 2014 @ 9:13 am

    why not cook in the quinoa in the soup?

  31. Lauren from Brooklyn — February 11, 2014 @ 6:48 pm

    Loved this recipe. Reminds me of a vegetable soup (with quinoa) that we had at a local restaurant that I’ve been trying to replicate!

    It’s perfect for this cold, snowy winter we’re having! Thanks for sharing.

  32. Sherie — February 13, 2014 @ 4:46 pm

    I love this soup, I used a half a red pepper as well and a can of diced tomatoes with green chilies in it. Delicious gives a good heat. Will make this more often!

  33. tracie c. — March 26, 2014 @ 7:13 am

    i made this for lunch today. all i had on hand for veg was carrots, 1/2 a sm onion, 4 roasted garlic cloves, celery, frozen corn and green beans. it turned out great!
    so goes to show this is a very flexible soup.
    husband thought it was great and was glad for leftovers. will go in my soup recipe book!
    thanks for the inspiration.

  34. Pingback: Vegetable Quinoa Soup | Devan's Inspiration Station

  35. Virginia — April 13, 2014 @ 1:34 pm

    I made this soup for dinner late last week. The only thin. I did different was change the tomatoes to crushed and I use kitchen basics unsalted broth. Plus whatever amount of quinoa that get made from doing the instructions above I used all of it so we didn’t have to find a project for the left overs. It was yummy and even better reheated a couple days later. I am thinking about trying to freeze it and see how it comes out. I am diabetic and this has lots of good veggies and the carb count is great for a really good sized serving. Will make it again soon.

    • Two Peas replied: — April 14th, 2014 @ 10:06 am

      Glad you liked the soup!

  36. Felicia — April 28, 2014 @ 9:24 am

    This soup was great! It really hit the spot! Thanks so much!

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