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Fall Vegetable Quinoa Soup
4.8 from 147 votes

Fall Vegetable Quinoa Soup

This Fall Vegetable Quinoa Soup combines cubed sweet potatoes, butternut squash, chickpeas, and hearty kale in a savory vegetable broth enriched with fresh rosemary and thyme. The quinoa adds a pleasant, soft texture that complements the tender vegetables. Slow cooking brings out the natural sweetness of the roots and squash, making it a filling, warming soup suited for cooler days.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Course: Main Course, Soup
Cuisine: American, Vegetarian, Vegan, gluten-free

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 1 carrot chopped
  • 2 celery thinly sliced, stalks
  • 3 cloves garlic minced
  • 1 sweet potato peeled and chopped, large
  • 2 cups butternut squash chopped
  • 3 bay leaf
  • 4 cans 14 1/2 oz each reduced-sodium vegetable broth
  • 2 cans 15 oz each diced tomatoes
  • 1 can 15 oz chickpeas, rinsed and drained
  • 1 cup quinoa
  • 1 tablespoon rosemary minced fresh
  • 2 teaspoons thyme minced fresh
  • 2 cups kale ribs and stems removed, chopped
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Heat olive oil in a large stockpot over medium heat. Add onion, carrot, and celery and cook until onions are translucent, about 5 minutes. Add the garlic, sweet potato, butternut squash, and bay leaves. Cook until vegetables are tender, about 10 minutes. Stir occasionally so they don't stick to the bottom of the pan.
  2. Add the vegetable broth, tomatoes, and chickpeas. Stir in the quinoa and season with fresh rosemary and thyme. Cook for 15 minutes or until quinoa is soft. Stir in the kale and cook for an additional 5 minutes. Season with salt and black pepper, to taste. Serve warm.
  3. Note-this soup freezes well. To freeze, cool completely and pour into a freezer container. When ready to eat, defrost and reheat on the stove or in the microwave.