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Quinoa Vegetable Soup – quick and easy soup made with summer vegetables. Light tasting, yet filling from the protein packed quinoa.
Soups On
For me, soups on all year long. I don’t care how hot it is, soup is always a good choice. Especially quick and easy soups that don’t require having the stove on all day. This Quinoa Vegetable Soup can be made in about 30 minutes, making it perfect for a weeknight meal. The flavors are light, the vegetables are packed with nutrition, and the quinoa is filling.
Make it a Meal
Truly, this Vegetable Soup with Quinoa is a meal in itself, but, it’s light enough to be an easy lunch that won’t weigh you down. If you are looking to add even more staying power, serve it up with some crusty bread or even add some cooked macaroni noodles or orzo to the soup before serving. A salad is always a good combo choice with soup as well. Even the kids love this one. Now, that’s a win!
Take it Into Fall/Winter
I’ve created this Quinoa Vegetable Soup soup to be enjoyed in the heat of summer, but believe me, you can enjoy this deliciousness into the cooler months too. These days you can find fresh vegetables and herbs all year long in the grocery stores, but feel free to swap out for your favorites or what’s on sale. Even a bag of frozen mixed vegetables would work in this soup and be just as tasty!
Quinoa Vegetable Soup
You can see how much I love soup here and I hope you love it just as much! If you make this Quinoa Vegetable Soup please leave me a comment with your feedback and star rating below. I love hearing from you guys! You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
- 3 medium or 2 large carrots (peeled and diced)
- 2 tbsp balsamic vinegar (divided)
- 1 tbsp coconut aminos (or tamari or soy sauce)
- 6 cups vegetable broth
- 28 oz can diced tomatoes
- 1/2 cup quinoa
- 1 zucchini (chopped) (about 1 cup)
- 1 cup peas
- 2 tsp salt
- 5-6 leaves fresh basil (chopped)
- 2 tbsp chopped fresh parsley
- In a soup pot over medium-high heat, heat 1/4 cup vegetable broth. Add the diced carrot, 1 tbsp balsamic vinegar and coconut aminos. Sauté for 7-8 minutes until liquid is absorbed.
- Add the diced tomatoes remaining vegetable broth, and quinoa and bring to a boil. Reduce heat, cover and simmer 15 minutes.
- Add the zucchini, peas, salt, basil, parsley and additional tbsp of balsamic. Simmer another 3-4 minutes.
- Adjust seasoning as desired. Serve hot.
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Christine says
09/30/2017 at 11:47 amThank you for this recipe! I’m making it for the second time this week. This time I’m adding leftover taco meat. It’s gonna be delicious!
Jenn S. says
09/30/2017 at 2:52 pmThank you, Christine! So glad to hear you love it. Enjoy!
Joanna Skolnick says
12/14/2016 at 3:21 pmJen could I do this in crock pot?
Jenn S. says
12/14/2016 at 4:16 pmProbably, but it would only take a couple of hours. Delicate veggies that you don’t want to turn to mush. 🙂
Jessica says
08/08/2016 at 6:30 pmThis looks fantastic! I also love soup all year round!
Jenn S. says
08/08/2016 at 9:00 pmThanks, Jessica!
Bernadette says
08/07/2016 at 5:51 pmHi Jenn
Your quinoa vegetable soup is awesome. Even better the next day. What a great left over. Goes great with grilled cheese. I look forward to your next recipe. Thank you so much for sharing and all that you do. : )
Sincerely
Bernadette
Jenn S. says
08/08/2016 at 8:25 amThank you so much, Bernadette! I’m so happy you love it! Thanks for stopping by to let me know…I appreciate it. Have a great week!
Alisa Fleming says
08/05/2016 at 12:08 amI love that this is made with ingredients I keep on hand. I just need to pick up some fresh basil!
Jenn S. says
08/05/2016 at 8:59 amWell, I wish I could send you some. I have so much basil taking over my garden right now. I’m not complaining though – I’m putting it in everything!
Anjali says
08/04/2016 at 10:40 pmQuinoa is one of my favorite things to add to soups, especially when I’m cleaning my fridge out of veggies! Adding it to a pressure cooker! This looks lovely!
Jenn S. says
08/05/2016 at 8:56 amGreat idea, Anjali. This soup could probably be made with 1-2 minute time in the pressure cooker. Can’t be that!
Gin says
08/03/2016 at 1:14 pmOoh nice, balsamic! LOL I will totally just tell you now I’m stealing that. This soup looks wonderful, perfect for a nice summer dinner!
Jenn S. says
08/03/2016 at 8:43 pmHaha! Glad you love the sound of it, Gin! Balsamic is one of my favorite things – I could drink that stuff! 🙂
Uma says
08/02/2016 at 11:30 pmI was thinking to make quinoa soup yesterday. Perfect timings. Thanks!
Jenn S. says
08/03/2016 at 8:37 pmOh perfect! I hope you love this one. Thanks, Uma!
Amy Katz from Veggies Save The Day says
08/02/2016 at 2:15 pmI love soups that only take 30 minutes!
Jenn S. says
08/02/2016 at 4:45 pmRight? Me too!! 🙂 Thanks, Amy!
Nicole Dawson says
08/02/2016 at 9:37 amI never knew anyone who didn’t like soup 🙂 but I’m with you Jenn, I could eat soup every day.
Jenn S. says
08/02/2016 at 10:53 amYay! Soup Every Day! 🙂 Thanks, Nicole!
Strength and Sunshine says
08/02/2016 at 7:56 amHaha, I am the most anti-soup person 😛 Definitely not summer either! My mom was “yelling” at me to make some soup sometime soon….I had to let her down gently 😛
Jenn S. says
08/02/2016 at 8:22 amOh, that’s too bad. You are missing out! I seriously could eat soup every day. Love it so much! Tell your mom to come on over to my house!! 🙂