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Healing Quinoa Vegetable Soup

This Healing Quinoa Vegetable Soup is full of anti-inflammatories like ginger, tomatoes, spinach, garlic, turmeric, and quinoa.
Course Entree or Side, Main Course, Soup, Vegetarian
Cuisine Vegan, Vegetarian
Author Killing Thyme


  • 2 TBSP olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, thinly sliced
  • 2 ribs of celery, thinly sliced
  • 1 tsp freshly grated ginger
  • 2 tsp turmeric
  • 1 medium-sized zucchini, thinly sliced and halved
  • 2 cups frozen green beans
  • 3 TBSP chopped fresh parsley
  • 32 oz low-sodium vegetable broth *see notes
  • 1 28 oz can of crushed tomatoes
  • 3-4 cups water
  • 1 tsp dried rosemary
  • 1 tsp dried thyme or Italian spices
  • 1.5 tsp granulated sugar
  • 1 tsp kosher salt, more to taste if needed
  • Cracked black pepper, to taste
  • 1/2 cup quinoa
  • 1 15 oz can of cannellini beans, drained and rinsed
  • 2 heaping cups ribboned or torn baby spinach


  • In a large stockpot, heat olive oil over moderate heat. Add diced onion, garlic, ginger, turmeric, carrots, and celery, and sauté for about 5-7 minutes, or until onions are translucent and aromatic. Add the zucchini, green beans, and parsley, and sauté for another 2 minutes.
  • Add the vegetable broth, crushed tomatoes, water, dried herbs, and sugar. Season with the salt and pepper to taste, and bring the mixture to a boil. Reduce the heat to medium-low and let the soup simmer, uncovered, for about 20 minutes.
  • Add the dry quinoa and cover; cook for 15 to 20 minutes, or until quinoa is cooked.
  • Finally, add the cannellini beans and the spinach. Simmer for another 5 minutes, and serve.


*For this recipe, I used a nutrient-dense homemade vegetable broth. You can use a low-sodium store-bought vegetable broth, though! It'll be just as tasty :)
Recipe adapted from Cooking Classy.