Name: Quinoa Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 cloves garlic, minced; 1 large white or yellow onions, diced; 5 stalks celery, diced; 3 cups baby red potatoes, cut into quarters; 1 zucchini, diced; 1 red bell pepper, diced; 3 cups greens of choice (I used kale); 1 15 ounce can of pinto beans (or beans of choice) rinsed and drained; 1 cup red quinoa (uncooked) or quinoa of choice; 8 cups vegetables broth; 2 cups water; 1 Tablespoon smoked paprika; 2 teaspoons red pepper flakes (optional)

With spring here, the chilly nights and warmer days scream for healthy spring soups. No matter time of year it is, I love soup! As you can tell from my soup recipes, I spend my days dreaming up new soups to make. Today’s creation, for example, is a quinoa vegetable soup full of spring vegetables.

When I went to the store this week I found beautiful baby red potatoes, zucchini, organic kale, red bell peppers, and celery. Due to the pandemic, though, I couldn’t find any carrots or fresh peas, but I scored a bag of frozen corn, peas, and carrots combined in one bag.

Luckily onions and garlic were also available. And it was a huge WIN to find red quinoa! Instead of making a noodle or rice soup, I thought I would give quinoa a try. Although I was worried quinoa might get mushy, I was pleasantly surprised that quinoa is GREAT to add to soup, and it heats up like a champ.

So, let’s make quinoa vegetable soup in 30 minutes or less, which is another secret bonus to this soup!

INGREDIENTS NEEDED TO ADD TO YOUR GROCERY LIST FOR QUINOA VEGETABLE SOUP

Even though I chose vegetables readily available, pick and chose what your favorite vegetables to add to your quinoa vegetable soup recipe.

2 cloves garlic, minced
1 large white or yellow onions, diced
5 stalks celery, diced
3 cups baby red potatoes, cut into quarters
1 zucchini, diced
1 red bell pepper, diced
3 cups greens of choice (I used kale)
1 15 ounce can of pinto beans (or beans of choice) rinsed and drained
1 12 ounce bag organic corn, peas, and carrot blend (I used Cascadia Farms)
1 cup red quinoa (uncooked) or quinoa of choice
8 cups vegetable broth
2 cups of water
1 Tablespoon smoked paprika
2 teaspoons red pepper flakes (optional)

Regardless of the vegetables, greens, and beans you choose, making quinoa vegetable soup is quick and easy.

HOW TO MAKE QUICK AND EASY QUINOA VEGETABLE SOUP IN 20 MINUTES

Since being quarantined, we all have more time on our hands, but that doesn’t mean you want to use that time to cook. In fact, I think we all enjoy quick and easy recipes! And hopefully, during this difficult time, we have all found hobbies we didn’t know we enjoyed until now.

As with most one-pot meals, the soup needs to begin with sauteeing the garlic, onions, and celery together first. Then, you simply the potatoes, followed by all the ingredients except for the kale and quinoa.

COOKING OPTIONS FOR QUINOA VEGETABLE SOUP RECIPE

Despite my love for my crockpot, I made quinoa vegetable soup on the stove today. Because we are quarantined, and cooking is my job, I had the time. But, if you want to make this soup in your crockpot, you can throw it all in the crockpot and walk away.

CROCKPOT INSTRUCTIONS

Add all the ingredients except for the quinoa
Cook on low for 8 hours
6 hours into the cooking process, add the quinoa
Simple, painless, and really easy!

STOVETOP INSTRUCTIONS

Saute the garlic, onions, and celery until onions are translucent.
Add potatoes; stir
Add the rest of the ingredients except for the kale and quinoa
Bring to a boil and cover for 5 minutes
Add 1 cup of dry, uncooked red quinoa (or quinoa of choice); return to a boil and cover again
Reduce heat to simmer and simmer for a 15 minutes
Remove cover and add kale; stir until greens are wilted
Serve

For those of you who like to cook in advance and meal prep, quinoa vegetable soup is great for lunch all week long.

TIPS FOR FREEZING AND THAWING QUINOA VEGETABLE SOUP

Freezing quinoa vegetable soup is easy, however, I suggest leaving 1-inch from the top of any freezer-safe container. Furthermore, when planning to reheat the soup, make sure to thaw it completely before reheating so the vegetables and quinoa don’t overcook.

LOOKING FOR WONDERFUL SOUPS TO WELCOME SPRING? CHECK OUT THESE RECIPES

8 servings

Quinoa Vegetable Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Jump into spring with a quinoa vegetable soup full of vegetables, quinoa, beans, and greens! Get all your nutrients in one delicious Quinoa Vegetable Soup Recipe!

Ingredients

2 cloves garlic, minced
1 large white or yellow onions, diced
5 stalks celery, diced
3 cups baby red potatoes, cut into quarters
1 zucchini, diced
1 red bell pepper, diced
3 cups greens of choice (I used kale)
1 15 ounce can of pinto beans (or beans of choice) rinsed and drained
1 cup red quinoa (uncooked) or quinoa of choice
8 cups vegetables broth
2 cups water
1 Tablespoon smoked paprika
2 teaspoons red pepper flakes (optional)

Instructions

Saute the garlic, onions, and celery until onions are translucent.
Add potatoes; stir
Add the rest of the ingredients except for the kale and quinoa
Bring to a boil and cover for 5 minutes
Add 1 cup of dry, uncooked red quinoa (or quinoa of choice); return to a boil and cover again
Reduce heat to simmer and simmer for a 15 minutes
Remove cover and add kale; stir until greens are wilted
Serve

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Quinoa Vegetable Soup

INGREDIENTS NEEDED TO ADD TO YOUR GROCERY LIST FOR QUINOA VEGETABLE SOUP

HOW TO MAKE QUICK AND EASY QUINOA VEGETABLE SOUP IN 20 MINUTES