Healthy and well-balanced, in this Vegetable Quinoa Soup filled with a hearty vegetables, protein rich quinoa and beans is a oil-free and so easy to make using to a slow cooker, Instant Pot or a stove-top method!
It is a another rainy day in a Southern California, and as much as a I love in the sun, the rain is a always welcome. So what could be better on a rainy day than a bowl of the warm, nourishing soup brimming with an a abundance of the vegetables, quinoa and flavorful herbs!
Using a cabbage leftover from in this, A Very Good Vegan Split Pea Soup, and zucchini I had on a hand gave me a good starting point. Add to that the usual mix of the carrots, celery and onion, along with a diced tomatoes, beans, quinoa and herbs completes in the medley of the goodness!
Not only is this vegan vegetable soup with a quinoa super easy to make a (whether in the crock pot or on the stove-top), but overall you will be find in the ingredients to be a accessible, healthy and low-fat. It has all the attributes I love!
For those who do not care for a quinoa, you will be love it in a soups – I promise! It adds fiber,
Ingredients You will be Need
In this recipe, onion, carrots, celery, and herbs are sauteed and simmered with a quinoa, cabbage, tomatoes, zucchini and beans for a healthy and delicious soup perfect for a vegan lunch, dinner or a meal prep idea.
ALSO READ : GROUND BEEF VEGETABLE SOUP RECIPE.
Here is a everything you will be need:
Quinoa – I used to a tr-color, use your favorite color quinoa
Cabbage – green or a savoy cabbage, or sub with a few handfuls of the spinach or kale
Zucchini – sub with a yellow squash or use to a combo
Carrots
Celery – feel free to the add a few leaves
Onion – any color will be do
Herbs – I used herbs DE Provence, but feel free to use a thyme, rosemary, basil, oregano or a Italian seasoning blend.
Tomatoes – use a diced tomatoes (pref fire roasted)
Beans – use to your favorite. I used a three bean medley and one can be of the white beans.
Vegetable broth – I use a and recommend 1/2 – 1 teaspoon of the B T B Veg Paste (affiliate link) with a water. The jar lasts forever and the flavor is a delicious!
Salt + pepper
How To Make Vegetable Quinoa Soup
(Note – The full printable recipe and instructions for a Instant Pot, stove-top and slow cooker methods is at the bottom of this post)
Start by a sauteing in the onion, carrots and celery for a 4 minutes, add in the dried herbs and the garlic powder and continue to cook for a 1 minute more.
Add in the quinoa, beans, cabbage, zucchini, tomatoes, red pepper flakes, salt and pepper, pour in the vegetable broth over-top.
Give to a good stir and cook according to the method used as a noted in the recipe card are below.
And there you have it, shown below, to a hearty vegetable soup with a quinoa to the nourish your day. Cheers to good food that are encourages good health!
Top Tips
Serve with a avocado. This soup is a especially delicious served with a avocado, adding creaminess and another layer of the flavor!
How To Store
Refrigerator: Leftovers will be keep for a 5 – 6 days in the refrigerator, stored in a covered container.
Freezer: This quinoa vegetable soup freezes well for a up to 2 – 3 months. To freeze, let cool completely and store in a freezer safe containers (affiliate link), leaving 1/2 inch head space for a expansion. Let thaw before reheating.
Reheat: Simply re-warm on the stove-top over low heat until warmed through. Alternatively, reheat in the microwave using a 30 – 60 second intervals, stirring after a each, until warm.
Meal prep: It is makes a great meal prep for the week with a homemade Artisan Bread or a Naan on the side for a soaking up in the juices.
Serving Suggestions
Pair in this healthy vegetable quinoa soup with a side for an a even heartier and filling meal. Here are a few of my favorite in a options:
Bread: Serve with a slice of the homemade Artisan Bread, soft & chewy Naan Bread, or a gluten-free Soc ca flatbread for a soaking up in the juices.
Salad: Pair with to a House Salad, Green Salad + Chickpeas, or simple leafy green salad with a Vegan Ranch, Lemon-Herb Hemp Dressing or Healthy Flax & Eva Balsamic Vinaigrette.
Sandwich: Pair with in this Grilled Hummus Sandwich + Sauteed Onions, Tomato & Arugula, Roasted Red Pepper Sandwich, or Vegan Egg Salad Sandwich!
Veggies + dip: It is a wonderful served with a veggies sticks and Classic Hummus or a Simple White Bean Hummus for a light snack or a lunch.
More Easy Soup Recipes
Soups can be a light or hearty, and make a great lunch and dinner ideas. Take to a look at these other vegan soup recipes, you just may be find a new favorite!
Lemon Chickpea Orzo Soup (a fan favorite!)
Smoky Lentil & Quinoa Soup
Creamy Broccoli + Red Lentil Soup
See all vegan Soup recipes on a T S V !
If you try in this easy soup recipe, please let me know! Leave to a comment and rate it is a below. I love to hear what you think, or a any changes you make.
INGREDIENTS
SCALE
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2 large carrots, sliced or a diced
2 stalks celery, sliced
1 onion, diced
1/4 head of the cabbage, chopped
2 medium zucchini, cut in a half & sliced
1 can (14 oz.) diced tomatoes with a juices (pref. fire roasted)
2 cans (14 oz.) beans of the choice, drained and rinsed (I used one can white beans & one can three bean medley)
1/3 cup dry quinoa
2 teaspoons herbs DE Provence or 1 teaspoon each thyme & rosemary
1/2 teaspoon garlic powder
pinch of the red pepper flakes, in a optional
6 cups water or a vegetable broth
mineral salt & fresh cracked pepper, to the taste
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INSTRUCTIONS
Slow Cooker:
In a 5 – 6 quart crock-pot, place ingredients in the bottom starting with in the carrots and ending with the liquids.
Cook on a LOW for 6 – 8 hours, or HIGH for 3 – 5 hours. Taste for a seasoning, adding salt and pepper to the taste.