Vegetable Quinoa Soup

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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

A healthy and hearty vegetable soup!
5 from 1 vote
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes

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 vegetable broth
  • 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

Instructions

  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.
  3. 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.

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. Perfect! I was actually just talking about making a quinoa salad for tailgating next weekend. If its chilly, maybe I’ll find a way to pack up quinoa soup instead! Congrats to the mama to be!

  2. I LOVE this recipe! Makes me warm inside just looking at it. I’ll have to make this soon. It’s going to be in the upper 60’s today in Chicago but I’m sure it will be soup weather again by the weekend!

  3. So I got up at 1am my time to make sure my post had posted for the shower, and your recipe was the FIRST one I looked at. Then I wanted vegetable quinoa soup in the middle of the night. It looks that darn good.

  4. This actually sounds soooooo good right now! With the dropping temperatures and the unsettled stomach, all I’ve been craving is soup. This post is great – you know me so well 🙂 I love the friendship we have and CANNOT wait to do family vacation and get our little boys together! Thank you so much for putting this together, I feel so incredibly loved! xoxo

  5. I just discovered red quinoa. (They have it at Winco). I have been substituting red quinoa in my salad and soup recipes lately and I LOVE it! You should try substituting red quinoa in this recipe! It would be fantastic! Try it, you will like it!

  6. This sounds so wonderful! You and Lisa seem to have a wonderful friendship. I’m a few months away from giving birth myself and I’m excited to try this soup (thankfully, I’ve still been loving my veggies).

  7. 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.

  8. 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.

  9. 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.

    1. 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!

  10. 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!

  11. 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.

  12. 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.

  13. 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!!!

  14. 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.

  15. 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

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

  17. 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!

  18. 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 🙂

    Toney.

  19. 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!!

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  21. 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.

  22. 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!

  23. 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.

  24. 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.

  25. Delicious! I didn’t have fresh green beans, so I used canned white beans and put them in at the same time as the quinoa. I also added some kale. Delicious. I made it for guests and was nervous with never having made it before, but much to my delight, it was wonderful. Thank you!

  26. I finally had to leave a comment. This will be the third time making this soup in the past year or so! It is so healthy and so delicious! Definitely a great way to get your veggies in! Thanks for sharing it with us!!

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  28. Made this quinoa vegetable soup for dinner. We both thought it was outstanding. Rather than cook the quinoa separately, I dumped it right into the soup and added extra broth to accommodate what was needed for absorption by the quinoa. It worked out beautifully and save me a step. Thank you for this terrific recipe.

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