Garden Vegetable Quinoa Soup
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8 (1.25 cup each)
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Calories
2042 kcal
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Course
Main Course, Soup, Others
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Cuisine
Vegetarian, Vegan, gluten-free
Garden Vegetable Quinoa Soup
Description
Garden Vegetable Quinoa Soup blends sautéed onions, garlic, carrots, and celery with nutrient-rich quinoa, kidney beans, and fire-roasted diced tomatoes. The spices—basil, oregano, smoked paprika, and freshly cracked black pepper—impart an aromatic, mildly smoky depth. The soup simmers in vegetable broth combined with water, allowing the quinoa to cook fully and absorb flavors over roughly 25 minutes. Frozen spinach is stirred in to add a tender green element, enhancing both texture and nutrition.
The resulting broth is light yet flavorful, balancing the soft vegetables with tender grains and beans. This soup’s natural ingredients create a comforting meal that suits cooler days or when a wholesome, vegetable-forward option is desired.
Using a flavorful broth like Better Than Bouillon enhances depth; if opting for low sodium broth, adding salt at the end can improve taste. This soup makes a satisfying lunch or dinner and pairs well with crusty bread or a simple salad.
Ingredients
- 1 Tbsp olive oil $0.11
- 1 yellow onion $0.25
- 4 cloves garlic $0.32
- 3 carrot $0.32
- 3 celery ribs $0.44
- 1 oz. can Kidney Beans $0.69
- 1 oz. can diced tomatoes $1.35, fire roasted
- 1/2 tsp basil $0.05, dried
- 1 tsp oregano $0.10, dried
- 1/2 tsp smoked paprika $0.05
- black pepper $0.05, freshly cracked
- 1 cup quinoa $1.97, uncooked
- 4 cups vegetable broth $0.54
- 2 cups water $0.00
- 1/4 lb. spinach $0.40, frozen
Instructions
- Mince the garlic and dice the onion. Add the olive oil, garlic, and onion to a large pot and sauté over medium-low heat until the onions are soft and transparent.
- While the garlic and onion are cooking, wash and peel the carrots, then slice into 1/4-inch thick rounds. Wash the celery and slice into 1/4-inch pieces. Add the carrots and celery to the pot and continue to sauté until they just begin to soften (about 5 minutes).
- While the carrots and celery are cooking, rinse the quinoa well with cool running water in a wire mesh sieve. Drain and rinse the kidney beans. Add the quinoa, kidney beans, diced tomatoes (with juices), basil, oregano, smoked paprika, and some freshly cracked pepper (about 20 cranks of a pepper mill) to the pot.
- Add the vegetable broth and water to the pot, place a lid on top, and turn the heat up to medium-high. Allow the pot to come to a boil, then turn the heat down to low and let simmer for 25 minutes (make sure it's simmering the entire time, turning the heat up just slightly if it stops).
- After simmering for 25 minutes the quinoa should be slightly translucent and tender. If not, let simmer a few minutes longer. Stir in 1/4 lb. of frozen spinach until heated through. Taste the soup and add salt or adjust the seasonings if necessary. Serve hot.
Notes
- Using a concentrated broth such as Better Than Bouillon boosts the soup's flavor effectively.
- If your broth is low in sodium, taste and add salt as needed after cooking to balance flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(1.25 cup each)
Amount Per Serving
Calories 2042 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 204.2kcal | 10% |
| Carbohydrates | 35.04g | 12% |
| Protein | 8.9g | 18% |
| Fat | 3.75g | 6% |
| Sodium | 716.56mg | 30% |
| Fiber | 6.68g | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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