Fall Vegetable Quinoa Soup

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Fall Vegetable Quinoa Soup-this healthy, one-pot soup is the perfect meal for a chilly day!

Fall Vegetable Quinoa Soup Recipe on twopeasandtheirpod.com

Josh went to game four of the World Series on Saturday in San Francisco. I will admit, I was crazy jealous because San Francisco is my favorite city, but Josh needed a guy’s trip! He didn’t need me cramping his style:)

Josh had a great time and picked a great game to go to (Go Giants), but I think I had an even better time at home with the boys. We watched movies…I introduced Caleb to Beethoven, not the musician, but the movie about the dog:) We also went on walks, played with toys, snuggled, and Caleb helped me make soup for dinner. We made a big pot of Fall Vegetable Quinoa Soup, one of our favorites! Soup and snuggles, my kind of weekend!

Fall Vegetable Quinoa Soup Recipe on twopeasandtheirpod.com

You might be wondering if Caleb actually ate the soup for dinner and the answer is YES! Sometimes it is a struggle to get Caleb to eat his vegetables, but not when we make this soup. He loves it! He especially loves it when he can help make it. He was my sous chef on Saturday and did a great job!

Fall Vegetable Quinoa Soup Recipe on twopeasandtheirpod.com

The soup is loaded with veggies: butternut squash, sweet potatoes, kale, carrots, celery, and tomatoes. All of the veggies combined make a beautiful and healthy soup!

Fall Vegetable Quinoa Soup Recipe on twopeasandtheirpod.com

I add quinoa and chickpeas to add protein and heartiness to the soup! I also stir in fresh thyme and rosemary for flavor!

This easy one-pot soup is the perfect fall meal! It is simple to make and will warm you up on a chilly day! I love this recipe because it makes a big pot of soup which means leftovers! Leftovers have been saving my life lately! You can also put some away in the freezer for a rainy day! It is also a great recipe for entertaining because it is easy, pretty, gluten free, vegan, and everyone loves it!

When Josh got home from San Francisco, he was starving, so I gave him a bowl of Fall Vegetable Quinoa Soup! He got the best of both worlds, the game and the soup:)

Add Fall Vegetable Quinoa Soup to your dinner menu this week! It would make a great Halloween dinner. Start the night with a healthy dinner to balance out all of the candy:)

If you like this Fall Vegetable Quinoa Soup, you might also like:

Fall Vegetable Quinoa Soup Recipe on twopeasandtheirpod.com

Fall Vegetable Quinoa Soup

This healthy fall soup is perfect for a chilly day and it freezes well too!
5 from 10 votes
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 1 carrots chopped
  • 2 celery stalks thinly sliced
  • 3 cloves garlic minced
  • 1 large sweet potato peeled and chopped
  • 2 cups chopped butternut squash
  • 3 bay leaves
  • 4 cans 14 1/2 oz each reduced-sodium vegetable broth
  • 2 cans 15 oz each diced tomatoes
  • 1 can 15 oz chickpeas, rinsed and drained
  • 1 cup quinoa
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons minced fresh thyme
  • 2 cups chopped kale ribs and stems removed
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large stockpot over medium heat. Add onion, carrot, and celery and cook until onions are translucent, about 5 minutes. Add the garlic, sweet potato, butternut squash, and bay leaves. Cook until vegetables are tender, about 10 minutes. Stir occasionally so they don't stick to the bottom of the pan.
  2. Add the vegetable broth, tomatoes, and chickpeas. Stir in the quinoa and season with fresh rosemary and thyme. Cook for 15 minutes or until quinoa is soft. Stir in the kale and cook for an additional 5 minutes. Season with salt and black pepper, to taste. Serve warm.
  3. Note-this soup freezes well. To freeze, cool completely and pour into a freezer container. When ready to eat, defrost and reheat on the stove or in the microwave.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. How nourishing. The perfect soup to make an extra batch while these veggies are cheap and freeze for when I get sick and husband just can’t function. This is especially true when he thinks Applebees is the solution to all his problems. Love the addition of kale in the soup.

  2. He got to go to such an incredible game! Glad he had fun! And props to you for holding it all down at home 🙂 The soup looks delicious. Kaylin is funny about vegetables. Sometimes she loves them, sometimes she wants nothing to do with them. I bet she’d adore them in this soup!!

  3. I made a somewhat similar soup this weekend and kept thinking, I should have added quinoa! This is such a complete meal and so great that Caleb liked it, too!

  4. I made this soup last night and it is yummy! It was even better for lunch today, and I was able to freeze a bunch too. The prep time took me a lot longer than the noted 15 minutes, but in the end it was worth the effort.

  5. I made this soup for dinner tonight. I liked that it had so many colorful veggies. I only had one problem, the quinoa soaked up all of the liquid after it sat cooling. I was thinking, in the future, to make the quinoa separately and then dish the soup over it.

  6. Made the soup tonight, with a couple of modifications… I used acorn squash instead of butternut since I had it on hand and I tucked in a couple of pinches of summer savoury. It was really quite tasty, but I think I would use wild rice instead of quinoa next time. I like quinoa, but I think the wild rice would knock this out of the park.

  7. I made this tonight. It really is great. Thank you! I’ve always been a little afraid of cutting up butternut squash (sounds silly, I know – but sometimes squash can be so tough when cutting). Anyway, glad I conquered my silly fear! 🙂 Love the soup.

  8. Yesterday I made this soup for my family again (it’s a favourite with us), and discovered a twist that elevated it to the next level. Have been searching for a way to upgrade the flavour, and was willing to experiment, so i added at the end for flavour some chopped fresh sweet basil and mint leaves, and then squeezed a bit of lime juice in the bowl. I can tell you right now that the result is something you do not want to miss. If you are not sure, do this in the individual serving bowl rather than the pot, but give it a try. I just finished my third bowl of the day (leftover from yesterday) and was looking for more 🙂

  9. this soup is so good! Made it for dinner last night and having it now for lunch. Makes a lot, which I like for weeknight leftovers. This was the first time I cooked with butternut squash, yum!

  10. I made this and our family LOVED it. I have a hub and two little boys. I used cannnelli beans instead of chick peas. Perfect fall soup!

  11. I added some grated ginger root to the recipe and it turned out really great! This is the perfect soup to fend off seasonal transition sniffles. We loved it.

  12. Lady, I don’t know who you are or where you’re from, but I think I love you. Your recipes are amazing! I’ve turned on so many co-workers to your website. My first foray into TP&TP was the watermelon, blueberry, arugula, feta, and jícama salad…so good. I made it again for a holiday picnic (I amended the dressing because I thought it was too sweet) and ran out of 50 servings (small juice cups) in less than 20 minutes. Next, after work, I made Dad’s Spicy Chili (I love spice), but amended it since I don’t eat pork. I used ground lamb with ground beef, canned red beans, brown sugar (didn’t have white on hand), jalapeño powder, and cornbread from the Publix deli. The next day, I took some to work for lunch and when I heated it in the microwave, six people (yes, six!) came to the lunchroom to inquire about the amazing smell. I simply told them the name of your website. This past weekend, I made the stuffed mushroom for my mom and I, another winner. I substituted kale with spinach because I forgot to buy some at Walmart. It was my first time eating farro (mom says I had it as a child but I don’t remember). I wish you and your family all the best, health and happiness, for selfish reasons: keeping up this amazing site. My belly thanks you and I thank you. LOVE!

  13. I’m doing a cleanse next week and can only eat fruits and veggies.  Would I need to adjust the broth amount given that I won’t be including the quinoa?  

  14. I think you posted this soup somewhere recently and it looked good.  Sounds like a hearty filling soup, which would be good to take to work, as a leftover.  I’m going to have to make it soon, especially since our weather is more fall-like now, after last weeks 80s and muggy weather.  Printed it out to bring up to the kitchen.


  15. This soup is delicious and filling! Perfect for a gray and gloomy fall day. Went grocery shopping last night and cut up the butternut squash and the sweet potato last night. I had printed out the recipe a week ago and then we got a butternut squash from a church friend. Half went in the soup and the other half in the freezer.  


  16. This soup is very delicious and hearty. I’ve been always searching for easy, wholesome, healthy soups and this one definitely one of them. Tastes better and better the longer it sits. Thank you for a great recipe.


  17.  I made this soup last week, mostly for my newly turned “vegetarian” 15 year old granddaughter……Course I saved some for myself, also…..both of us thought it was amazing!  More flavor than ever expected….so easy to make…..Already, at her request, made it again, she can’t get enough of it…(course her mom also helped herself to it, lol)…now before Thanksgiving, I’m going to make yet another batch and freeze it….I used an organic quinoa which was a blend of various quinoa….well worth it!  This recipe should be all over the internet for all to see and try….I practically live on soups and cook various ones at least 2 or more times a week….I’d give this lots more than 5 stars if I could!


  18. I made this delicious soup using less broth to make it more hardy. I also replaced kale with frozen spinach I had on hand & it was marvellous!! 


  19. This is one of our new favorite soups, it’s so tasty and colorful. I added a couple of turkey sausage links broken up (because my husband thinks everything needs meat) and a little cayenne pepper to offset the sweetness of the sweet potato and squash. It freezes really too!


  20. This was AMAZING! Perfect for the start of fall. My husband’s favorites foods are chickpeas, kale, butternut squash, and sweet potatoes, so this was perfect! Only thing I did differently was simmer the whole mixture before adding the quinoa for 15 minutes so soften up the squash and sweet potatoes. It was so good, the natural flavors of the veggies make this very tasty and hearty, and a great filling soup. Will definitely be making this again


  21. This was delicious! Seriously, the perfect winter soup. The flavor became so much more than the sum of ingredients.

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