Quinoa-Vegetable Soup

April 11, 2020


Thanks to the vegetables, quinoa and beans in my Quinoa-Vegetable Soup, it is rich in vitamins A, B, C and K plus dietary fiber, antioxidants and protein. These nutrients are good for healthy skin and immune systemlowered blood pressure and blood cholesterol levels, as well as a healthy gut and digestive system. It’s a cinch to whip up on a busy weeknight or on the weekend for a few days’ worth of warm lunches.

Quinoa-Vegetable Soup

This soup is easy-to-make, nutritious and delicious!
Course Soup
Servings 6 servings


  • 2 Tbsp. olive oil
  • 1 each medium onion, chopped
  • 3 each garlic cloves, minced
  • 2 stalks celery, chopped
  • 2 each carrots, diced
  • 28 oz can fire-roasted tomatoes, diced
  • 1 tsp dried thyme
  • 2 cups favorite chopped frozen or fresh vegetables
  • 0.75 cup quinoa, rinsed and drained
  • 4 cups vegetable or chicken broth
  • 2 cups water
  • 2 bay leaves
  • 15 oz canned white beans, rinsed and drained
  • 1 cup favorite leafy dark greens, tough stems removed
  • Salt and pepper, to taste
  • Freshly grated Parmesan cheese, if desired


  • Heat large pot over medium heat.
  • Add onion, garlic, carrots and celery; cook and stir until veggies have softened, about 6-8 minutes. Add tomatoes and thyme; cook and stir for another 2-3 minutes. Add the remaining chopped vegetables, quinoa, broth, water and bay leaves. Season to taste.
  • Bring to a boil; then reduce heat and simmer for about 20-25 minutes. Add beans and greens to pot; simmer for another 5-10 minutes, until greens have softened. Remove from heat and remove bay leaves. Top with freshly grated Parmesan, if desired.