How To Make Quinoa Vegetable Soup
This quinoa vegetable soup is filled with healthy ingredients from kale to squash. Swap the veggies with any seasonal ones available for a filling meal.
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 for about 6 to 8 minutes, stirring often, until the onion has softened and is turning translucent.
Add the garlic and thyme. Cook for about 1 minute, until fragrant while stirring frequently. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
Pour in the quinoa, broth, and the water. Add 1 teaspoon of 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.
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.
Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon of lemon juice. Taste and season with more salt, pepper, and/or lemon juice. Divide into bowls and top with grated Parmesan if preferred.
Serve and enjoy!
- Calories: 322.49kcal
- Fat: 9.53g
- Saturated Fat: 1.36g
- Monounsaturated Fat: 5.52g
- Polyunsaturated Fat: 2.06g
- Carbohydrates: 49.65g
- Fiber: 11.31g
- Sugar: 7.00g
- Protein: 12.41g
- Sodium: 879.31mg
- Calcium: 150.65mg
- Potassium: 943.36mg
- Iron: 4.13mg
- Vitamin A: 381.33µg
- Vitamin C: 29.66mg
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