Name: Quinoa Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: Extra virgin olive oil; Small onion, diced; Garlic, minced (2 cloves); Medium carrots, peeled and diced (2); Ribs celery, diced (3); Medium red bell pepper, diced; Diced tomatoes (2 cans, 14.5 ounces each); Vegetable stock or water (4 cups); Italian seasoning (½ teaspoon); Quinoa (1 cup, uncooked, rinsed and drained); Salt (1 teaspoon, or to taste); Ground black pepper (½ teaspoon, or to taste); Cannellini beans (1 can, 15 ounces, drained); Kale (1 cup, chopped); Fresh parmesan cheese (for garnish)

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As the rich aroma of sautéed onions and garlic fills my kitchen, I can’t help but feel a wave of nostalgia wash over me. This Quinoa Vegetable Soup reminds me of cozy evenings spent with family, gathered around the table sharing stories, laughter, and warmth. The vibrant colors of the diced tomatoes and fresh kale create a feast for the eyes, while the comforting texture of tender quinoa makes each spoonful a delightful experience. It’s the kind of meal that embraces you, especially during chilly fall days or when you need a little extra nourishment in your life.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Quinoa Vegetable Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Quinoa Vegetable Soup

Cooked in just one pot, this heartwarming quinoa vegetable soup is not only easy to prepare but also packed with flavor and nutritional goodness. With every bite, you’ll savor the harmony of fresh vegetables and wholesome grains. So gather your ingredients and let’s dive into making this perfect bowl of comfort that you’ll want to savor again and again!

Why You’ll Love This Recipe

Simple & Quick: Whip up this nourishing soup in about 40 minutes—perfect for busy weeknights!
Irresistible Flavor: Get ready for layers of taste with the combination of savory vegetables, tangy tomatoes, and earthy quinoa.
Eye-Catching Appeal: The vibrant colors will brighten any table and impress your friends at casual gatherings.
Flexible Serving: This dish is great for lunch, dinner, or as a hearty snack while basking in the comfort of your pajamas.
Diet-Friendly Options: It’s naturally gluten-free and can easily be made vegan, depending on your choice of toppings.

Ingredients You’ll Need

Extra virgin olive oil: This healthy fat not only adds richness but also helps sauté the vegetables, enhancing their flavors.
Small onion, diced: Provides a sweet, aromatic base; you can substitute with shallots for a milder taste.
Garlic, minced (2 cloves): Infuses the soup with mouthwatering depth; fresh garlic is key!
Medium carrots, peeled and diced (2): Adds a touch of sweetness and color; feel free to use parsnips for a twist.
Ribs celery, diced (3): Contributes crunch and earthy flavor; can be swapped with fennel if desired.
Medium red bell pepper, diced: Brightens up the soup with its sweetness; yellow or orange bell peppers make great substitutes.
Diced tomatoes (2 cans, 14.5 ounces each): Offers acidity and a juicy base; crushed tomatoes can be used for a different texture.
Vegetable stock or water (4 cups): For a more flavorful base, use a good-quality vegetable stock.
Italian seasoning (½ teaspoon): A blend of herbs that ties everything together; add fresh herbs if you have them.
Quinoa (1 cup, uncooked, rinsed and drained): This star ingredient is a protein-packed grain that thickens the soup.
Salt (1 teaspoon, or to taste): Enhances the overall flavor; adjust according to your preference.
Ground black pepper (½ teaspoon, or to taste): Adds warmth; freshly ground pepper is ideal for depth.
Cannellini beans (1 can, 15 ounces, drained): Provides creaminess and extra protein; chickpeas also work well.
Kale (1 cup, chopped): A nutritional powerhouse that wilts beautifully into the soup; spinach or Swiss chard can be great alternatives.
Fresh parmesan cheese (for garnish): Adds a salty richness when sprinkled on top; omit for a vegan version.

How to Make Quinoa Vegetable Soup

Heat and Sauté: Start by heating the extra virgin olive oil in a large stockpot or a 4-quart Dutch oven over medium-high heat until it shimmers, which takes about two minutes. Add the diced onion, minced garlic, carrots, celery, and bell pepper. Sauté them for about five minutes or until they are fragrant and just tender—this layer of flavor is crucial to the soup.

Combine and Boil: Next, stir in the diced tomatoes along with their juices, vegetable stock, Italian seasoning, and rinsed quinoa. Add salt and pepper to taste, stirring to combine everything evenly. Bring the mixture to a boil and then reduce the heat to medium. Let it simmer for 20-25 minutes, stirring occasionally until the quinoa is tender and the flavors meld together beautifully.

Mix and Heat Through: When the quinoa is cooked, stir in the drained cannellini beans and chopped kale. Cook until the beans are warmed through and the kale wilts, which should take about 3-5 minutes. If the soup becomes too thick for your liking, feel free to add a splash of water or extra stock to reach your desired consistency.

Serve and Enjoy: Ladle the warm, inviting soup into bowls, and finish with a sprinkle of fresh parmesan cheese if you desire. This adds a lovely salty touch that complements the dish perfectly. Enjoy every comforting spoonful!

Storing & Reheating

For storing your delicious quinoa vegetable soup, let it cool to room temperature and transfer it to an airtight container. It can be kept in the refrigerator for up to five days. If you’re looking to freeze it, opt for freezer-safe containers and store it for up to three months. When you’re ready to enjoy, simply reheat it on the stovetop over medium heat or in the microwave for a few minutes until heated through. Just note that the quinoa may soak up some of the liquid during storage, so adding a bit of water or stock when reheating can help refresh the texture and flavor.

Chef’s Helpful Tips

To avoid mushy quinoa, make sure to rinse it thoroughly before adding it to the pot; this removes the saponin coating that can impart a bitter taste.
Temperature matters! Allow the ingredients to come to room temperature before cooking for more even cooking.
If the soup turns out thicker than you’d like, don’t hesitate to add additional stock or water—half a cup at a time works well.
Taste as you go! Adjust seasonings based on your personal preference, and don’t shy away from a splash of lemon juice for brightness.
This soup is great for meal prep—make a double batch and freeze some for busy days when you need a quick option!

With each spoonful of this rich, hearty quinoa vegetable soup, you’ll find layers of flavor that make your taste buds sing. Not only does it satisfy those comfort food cravings, but it also encourages you to play around with different vegetables and spices. Whether you stick to the classic recipe or experiment with seasonal produce, there’s so much joy to be found in every bowl. So gather your loved ones and enjoy this delicious and nourishing soup together—you won’t regret it!

Recipe FAQs

Can I use other types of beans in this soup?

Absolutely! While the recipe calls for Cannellini beans, you can easily substitute them with black beans, kidney beans, or even chickpeas. Beans add protein and texture, so feel free to use what you have on hand or prefer!

Can I make this soup in a slow cooker?

Yes, if you prefer using a slow cooker, combine all the ingredients except for the kale and beans in the pot. Cook on low for 6-8 hours or high for 3-4 hours, adding the beans and kale in during the last 30 minutes of cooking.

How can I make this soup spicier?

For a little kick, consider adding crushed red pepper flakes, diced jalapeños, or a splash of hot sauce while the soup simmers. Adjust according to your heat preference for a personalized touch!

What should I serve with quinoa vegetable soup?

This soup pairs beautifully with crusty bread, a fresh green salad, or even a cheese sandwich. It’s perfect for dipping, making it a complete and satisfying meal!