Quinoa in soup? Absolutely! This vegetable soup is full of flavor and easy to make.
I first started eating quinoa several years ago. I have no idea what took me so long, but once I tried it, I was hooked. There’s something about those little grains; once they’re cooked, that pearlescent appearance gets me excited. Don’t judge; I just love food that looks unusual. The more I try new recipes, such as this quinoa soup, the more intrigued I am to keep learning about this naturally gluten-free pseudo-grain.
Not only is this soup gluten- and dairy-free, but it’s also perfect for vegetarians and vegans. This soup is both a nutritional and flavor powerhouse. It is loaded with vegetables, white beans, and herbs. You get a delicious, savory meal in a bowl that needs nothing more than you and a spoon. Best of all, it’s not a heavy soup even though it is filling. So you can enjoy it any time of year without feeling like you want to go to sleep after eating it.
I’ve been adding quinoa to other soups, chilis, and stews for years, but this is the first time I made a soup recipe where quinoa is a star ingredient, not just an add-in. The quinoa plays so beautifully with the small chunks of tomato and the rich beans. That final squeeze of lemon juice adds such a refreshing note that you don’t want to leave out.
Quinoa is perfect for soup because, unlike rice and pasta, it doesn’t get mushy. While it will absorb some of the liquid as it sits in the refrigerator or freezer, it just stays soft. If anything, I love how the quinoa turns a soup into a stew as it sits, or, if you want it thinner, just add a little more stock when reheating. Because it freezes so well, I often make a double portion so I have plenty on hand.
Enhance quinoa soup with these additions
Quinoa soup is primarily a vegetable-forward soup, allowing you to customize it with any vegetables you like or have on hand. I highly recommend leaving in some form of leafy green, so if you don’t have kale, feel free to substitute collard greens or spinach. I’m often heavy-handed with spinach (because I love it so) and have been known to double the amount in a recipe. Another one of my tricks for using leftover soup is to add leftover rotisserie chicken when I’m reheating it. That makes it feel like a whole other meal. You can add any leftover protein you have on hand for a heartier soup.
Other vegetables that work great in this soup include yellow squash and zucchini, which I add along with the broth and quinoa. They don’t need as long to cook as some other vegetables. If I make this soup in the winter, I like to add heartier vegetables, such as butternut squash, sweet potatoes, or regular potatoes. Vegetables like bell peppers, mushrooms, corn, and peas are great anytime. You can also swap the white beans for pinto, kidney, or lima beans. Even chickpeas will work in this recipe.
How do I store leftovers?
Allow the leftover quinoa soup to cool to room temperature, then store it in airtight containers in the refrigerator for up to 4 days. Once chilled, you can freeze it in freezer-safe containers or zippered bags for up to 3 months. I like to freeze it in individual portions for easy lunch or dinner options when I’m short on time or don’t feel like cooking. Defrost the frozen soup overnight in the refrigerator and reheat it gently on the stove or in the microwave. If the soup becomes too thick, you can thin it with a little more broth.
Serving suggestions
Since quinoa soup is packed with vegetables, I don’t typically make any other vegetable recipes to go with this dish. I do like a soup and salad combination, though, and some of my favorite companions to this recipe include Fennel-Apple Salad, Apple-Cranberry-Walnut Salad, Pineapple Salad, and Strawberry Salad. I’m sure you noticed the one thing these salads have in common: fruit! I like the sweet lightness of a fruity salad alongside this soup.
Quinoa Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 carrots peeled and chopped
- 3 celery ribs chopped
- 5 garlic cloves minced
- 1/2 teaspoon dried thyme
- 1 can diced tomatoes (28 ounces)
- 1 cup quinoa rinsed
- 6 cups low-sodium vegetable broth
- 2 bay leaves
- 1/4 teaspoon red pepper flakes optional
- 1 can white beans (15 ounces) drained
- 1 1/2 cups chopped kale
- 2 teaspoons lemon juice
- Salt and pepper to taste
- Fresh herbs chopped, for garnish, optional
Instructions
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Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery with a pinch of salt. Sauté for 6-8 minutes until the onions are soft and translucent.
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Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant. Then add the diced tomatoes and cook for an additional 2 minutes.
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Pour in the rinsed quinoa and vegetable broth. Add the bay leaves and red pepper flakes. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 25 minutes.
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Add the white beans and chopped kale, simmering for another 5 minutes until the greens are tender. Remove the bay leaves, stir in the lemon juice, and adjust salt and pepper as needed.
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Ladle the soup into bowls and serve hot. Garnish with fresh herbs, such as scallions or parsley, if desired.
Nutrition
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