Fall Vegetable Quinoa Soup-this healthy, one-pot soup is the perfect meal for a chilly day!
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!
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!
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!
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:
- Creamy Tomato Tortellini Soup
- Slow Cooker Butternut Squash Soup
- Roasted Cauliflower and Cheddar Soup
- Vegetable Quinoa Soup
- Vegetarian Quinoa Chili
Fall Vegetable Quinoa Soup
- 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 ½ 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
- 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.
- 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.
- 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.
Have you tried this recipe?
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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.
Yay! Glad you liked the soup!
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!
Do you think this could also be a crock-pot recipe?
How long can this freeze for?
Wonderful soup, topped it off with bit of Parmesan. Can’t wait for the leftovers!
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?
hey girl- this looks so yummy! Y’all have a great weekend!
Made this today for the freezer!
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.
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.
This is a great soup! Thanks for sharing.
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.
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!
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!!
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!
Does anyone know how many calories are in a serving?
I may have overlooked it, but what is the nutritional value on 1 serving?
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
Hi. Could you please tell me the macros for each serving by cup or volume?
This soup is delicious! I’ve made it three times now. Everyone loves it!
This was delicious! Seriously, the perfect winter soup. The flavor became so much more than the sum of ingredients.
This is a very easy and flavorful soup. My husband and I really enjoy it. I make it with the quinoa cooked separately, however, as I have never made a soup with quinoa where the quinoa didn’t end up absorbing a disproportionate amount of broth. This problem is compounded when freezing. So I would suggest keeping the soup and quinoa separate for freezing- it makes a big difference.
Glad you enjoyed the soup!
Do you have nutrition info available for this soup?
Tastes great! I don’t like chickpeas so I omitted them. I would add more carrots and celery next time due to this. I cooked the quinoa separately (per package instructions) because I was slightly concerned based on other comments then added when I added the kale and cooked for 5 minutes. It was perfect!
Delicious! I added mushrooms, because yum. Didn’t have kale, so I substituted spinach, but I think the kale is a better choice. Thanks for the tasty recipe! Next time I think I’ll try using more quinoa than recommended, or subbing it with barley/ wild rice.
Amazing! I can’t wait for my boyfriend to try it 🙂 I added a pitch of fresh ginger & cooked all for longer than listed. Thank you for sharing this delicious recipe!
Also, I didnt have any problems with the quinoa at all, and love that it soaked in all the delicious flavor.
Delicious! I made this for my family and everyone loved it. I even forgot to add the spices aside from the bay leaf and it was still delicious. Very comforting soup. Thanks!
Delicious! I added turkey sausage and it was amazing. Thanks for the recipe!
I took it from a vegi soup to a meat soup….added smoked sausage and the crowd went crazy!! One of my favorite fall soups!! Thanks
Very good soup! The only change I made was to add some mushrooms and canned corn. Delicious on a chilly fall night. Taking it camping with me in the mountains tomorrow (Colorado). I used Better than Bouillon – vegetable base for the liquid.
Hearty and delicious soup. Thank you for sharing.
Delicious! We love it!
I didn’t have kale, so I substituted with spinach.
Love this! I make it regularly.
Questions about your Fall Vegetable Quinoa Soup recipe:
Do you precook the sweet potato and squash before dicing? Some can be quite hard to cut if not precooked.
Also, is the quinoa cooked before adding to the broth? I ask because when I make chicken soup, I add pastina. But I cook it before adding to the soup so that the pastina does not absorb too much of the broth.
Thank you for the recipe!
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