This vegetable and quinoa soup is very easy to make, packed full of nutrients and budget friendly. The rosemary, oregano and thyme make it the perfect fall/winter dish.
Jump to RecipeThe creation of this soup came at the end of a long week where all planned meals had been depleted with almost no ingredients remaining in the refrigerator or pantry. A scrap night soup that turned out DELICIOUS!
Some pantry staples we always keep stocked are: beans (dry and canned), quinoa, rice, vegetable broth, onions, sweet potatoes, noodles and pasta sauce. So if we run out of dinners, I can always whip something up quickly.
I prefer using a dutch oven for this soup. If you don’t have a dutch oven, I highly recommend getting one. It’s my favorite pan for soups and chili!
What this vegetable and quinoa soup is:
Vegan- Vegetable based, dairy-free and contains no animal products. The protein comes from the quinoa and white beans!
Nutritious- carrots, onion, garlic, spinach, white beans and quinoa, give this soup nutrient rich properties such as fiber, protein, antioxidants and vitamins.
Budget friendly- with only a few ingredients, you probably have everything in your pantry already!
Kid friendly- perfect for the whole family, but my 19 month old twins eat this soup up!
Gluten Free- No gluten in this recipe
Here are some other recipes you may be interested in–
Chicken Noodle Soup
3 Bean Vegan Chili
Vegetable Stir Fry
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Enjoy, friends!
Vegetable and Quinoa Soup
Equipment
- Dutch oven or large pot
Ingredients
- 1 tbsp extra virgin olive oil
- 4 carrots, diced (about 3 cups)
- 1/2 yellow onion diced
- 3 garlic cloves minced
- 6 cups vegetable broth
- 1 cup quinoa (uncooked) rinsed
- 15 oz diced tomatoes
- 15 oz white beans drained and rinsed
- 1/2 tsp oregano
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 3 cups spinach
- salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat, for about 30 seconds. (A dutch oven works great!) Once heated, add carrots and onion, stirring occasionally for 7 minutes, or until softened.
- Add garlic and continue to stir for 1-2 minutes, or until fragrant (not burned).
- Add all remaining ingredients except for the spinach (broth, quinoa, diced tomatoes, white beans, oregano, rosemary and thyme.).
- Stir ingredients. Allow to boil over medium/high heat for 20 minutes.
- Add spinach and stir.
- Add salt and pepper to taste. Top with red pepper flakes for a little spice and avocado for healthy fat!
- Serve warm. **
- Keep leftovers covered in the refrigerator for up to 5 days.
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