Hearty Vegetable and Quinoa Soup
This Hearty Vegetable and Quinoa Soup is chock full of anti-inflammatory foods! It’s filling, flavorful, and incredibly nourishing.
Not All Hearty and Healing Soups Need Chicken.
This bowl, right here, proves that you can have soup for the soul without the chicken. Don’t get me wrong, my homemade lemon chicken soup with kale is still my go-to. But for vegetarians, or anyone looking for a meatless option that’s still satisfying, this soup is a win. Not only is it super filling, it’s also brimming with anti-inflammatory foods that happen to taste amazing together.
Every Ingredient in This Soup Offers Health Benefits.
Quinoa and beans offers up a lot of protein and fiber. But these two superfoods also act as anti-inflammatories along with the tomatoes, turmeric, spinach, and garlic included in this soup. And then, well, there are the benefits from all of the other veggies. We could be here all day with this one, so I’ll just get to your shopping list:
- Olive oil
- Yellow onion
- Frozen green beans
- Fresh parsley
- Vegetable broth
- Canned crushed tomatoes
- Dried rosemary
- Dried thyme or Italian spices
- Sea salt and cracked black pepper
- Cannellini beans
- Baby spinach
The Gist on How to Make Hearty Vegetable and Quinoa Soup.
- Heat the olive oil in a large stock pot or Dutch oven over medium-high heat, and once warm, toss in the onions, garlic, ginger, turmeric, carrots, and celery. Sauté it all for a few minutes, then add the zucchini, green beans, and parsley. Cook for another few minutes.
- Pour the vegetable broth into the stock pot along with the crushed tomatoes and water. Sprinkle in the herbs and hit it with some salt and pepper. Then bring the soup to a boil.
- Once the soup is boiling, bring the heat down to a simmer and add the quinoa. Simmer until the quinoa is cooked.
- Finally, add the cannellini beans and the spinach; simmer for another 5 minutes, stir in the lemon zest and juice, and dig in! With crackers, of course.
Equipment You’ll Need:
- Stock pot
- Wooden spoon
- Sharp knife
- Mandoline (optional)
- Cutting Board
- Juice reamer
- Measuring spoons
- Measuring cups
Recipe Tips + Tricks.
- If you prefer noodles, skip out on the quinoa and add 1/4 cup of small shapes like farfalline, ditalino, acini de pepe, etc.
- You can replace the spinach with the same amount of kale or swiss chard.
- If leftover soup is too thick/lacking broth, add a bit of water prior to reheating.
Other Warming Soup Recipes to Cozy Up With:
- Easy Homemade Ramen Bowl
- Soothing Lemon Chicken Soup with Kale
- Spicy Curry Chicken Noodle Soup
- Coconut Curry Instant Pot Lentil Soup
Have You Made This Recipe?
If you enjoyed this recipe, please consider leaving a STAR rating & commenting below with feedback!
You can also show off your creations on Instagram by tagging @killing__thyme
Get the Recipe:
Hearty Vegetable and Quinoa Soup
- 1 TBSP olive oil
- 1 yellow onion, diced
- 3 cloves of garlic, smashed and thinly sliced or minced
- 2 large carrots, thinly sliced
- 2 ribs of celery, thinly sliced
- 1 tsp freshly grated ginger
- 2 tsp turmeric
- 1 zucchini, thinly sliced and then halved
- 2 cups frozen green beans
- 3 TBSP fresh chopped parsley
- 32 oz vegetable broth
- 1 28 oz can of crushed tomatoes
- 4 cups water
- 1 tsp dried rosemary
- 1 tsp dried thyme (or Italian seasoning)
- 1 tsp sea salt
- Cracked black pepper, to taste
- 1/2 cup quinoa
- 1 15 oz can cannellini beans, drained and rinsed
- 2 heaping cups of ribboned or torn baby spinach
- 1 lemon, zested and juiced
- In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. Once heated, add in in the onions, garlic, ginger, turmeric, carrots, and celery. Sauté it all for about 5 minutes, or until the onions have softened.
- Add the zucchini, green beans, and parsley, and sauté for another 2 minutes.
- Pour the vegetable broth into the stock pot, then stir in the crushed tomatoes and water.
- Add the dried herbs and season with salt and pepper, to taste.
- Bring the soup to a boil. Once boiling, bring the heat down to a low simmer and add the quinoa. Let the soup simmer until the quinoa is cooked, about 15 minutes.
- Add the cannellini beans and the spinach, stir, and simmer for another 5 minutes.
- Finally, add in the lemon zest and juice, and serve.
4 Comments on “Hearty Vegetable and Quinoa Soup”
I enjoyed every bite of this delicious, hearty soup
I’m so so glad!
I am feeling like okra would be amazing in here. Thoughts on how best to incorporate?
Hi Monica, I’d say swap the frozen green beans for frozen okra.