Soups & Stewscookieandkate4.9
Quinoa Vegetable Soup
This healthy homemade vegetable soup recipe is full of veggies, kale and quinoa. It's easy to make and good for you, too! This soup makes great leftovers. It's gluten free and vegan, as long as you don't top it with optional Parmesan cheese. Recipe yields 4 to 6 servings of soup.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to ⏱️ 8 minutes.
(32 ounces) vegetable broth4 cupssalt, more to taste1 teaspoon(15 ounces) great northern beans or chickpeas, rinsed and drained1 can
2
Add the garlic and thyme. Cook until fragrant while stirring frequently, about ⏱️ 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
3
Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
(32 ounces) vegetable broth4 cupswater2 cups(15 ounces) great northern beans or chickpeas, rinsed and drained1 cansalt, more to taste1 teaspoonbay leaves2Freshly ground black pepper
4
Cook for ⏱️ 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for ⏱️ 5 minutes or more, until the greens have softened to your liking.
5
Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and top with grated Parmesan if you’d like.
(32 ounces) vegetable broth4 cupsbay leaves2(15 ounces) great northern beans or chickpeas, rinsed and drained1 cansalt, more to taste1 teaspoon
Nutrition Facts
calories
280 calories
fat Content
10.3 g
fiber Content
8.9 g
sugar Content
9.2 g
sodium Content
1019.4 mg
protein Content
9 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
40.8 g
saturated Fat Content
1.4 g
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