Vegetable Quinoa Soup
Updated March 26, 2019
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
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
- 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.
- 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.
Have you tried this recipe?
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I made this for dinner tonight and we love it! This is a first having quinoa in soup and it’s delicious!
Yay! Glad you liked it! We love quinoa in soup!
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!
How would you adapt this to the crockpot?
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!!
You are welcome! Glad you like the recipe!
made this. Turned out good!
Hello Maria. Looking this recipe very tasty and delicious. I had made this soup on my younger brother birthday. Everybody enjoys it so much. Thanks for sharing.
Glad it was a hit!
I’m so glad I’ve chosen vegetarian diet, so I found lots of these delicious foods and recipes!
This soup was positively delicious! I could not stop eating it! I will make it again and again!
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.
I was wondering if that would work. Thanks for paving the way and letting us know!
A really nice soup. I didn’t have fresh green beans, so I threw in 1.5 cups of cut frozen green beans during the last 10 min. of cooking time. I also added a splash of white vinegar. Since I made this for several days, I kept the quinoa separate from the rest of the soup so it could store better.
I am not a fan of basil. What can I substitute it with?
Parsley!
Am not a fan of parsley either. Sorry :/
Would cilantro work? Love cilantro!
I would use basil instead of cilantro, but if you love it you can try it!