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Quinoa Soup

This Quinoa Soup is SO EASY! A nourishing blend of veggies, protein-packed quinoa, and hearty beans simmered in flavorful broth for a cozy, healthy meal.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Keyword: Comfort Food, Easy, Gluten-Free, Healthy, Vegetarian
Servings: 4 servings

Ingredients

  • 2 tablespoons olive oil for sautéing and adding richness
  • 1 large onion chopped
  • 3 carrots peeled and chopped
  • 3 ribs celery chopped
  • 5 cloves garlic minced
  • 0.5 teaspoon dried thyme adds an herby fragrance
  • 1 can candied tomatoes 28 ounces
  • 1 cup quinoa rinsed
  • 6 cups low-sodium vegetable broth
  • 2 leaves bay leaves for subtle depth and aroma
  • 0.25 teaspoon red pepper flakes optional, for a gentle kick of heat
  • 1 can white beans 15 ounces, drained
  • 1.5 cups kale chopped
  • 2 teaspoons lemon juice brightens and balances the flavors
  • salt and pepper to taste
  • fresh herbs chopped, for garnish (optional), parsley or cilantro works beautifully

Instructions

  • Heat 2 tablespoons olive oil in your pot over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. Then add the minced garlic and dried thyme, cooking for another minute until fragrant.
  • Pour in the can of candied tomatoes along with their juices. Stir to combine, then add the rinsed quinoa. Let everything meld together for a couple of minutes, allowing the quinoa to toast slightly and absorb some of the tomato goodness.
  • Add 6 cups low-sodium vegetable broth, bay leaves, and red pepper flakes if using. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until the quinoa is tender and the vegetables are cooked through.
  • Remove the bay leaves and stir in the white beans and chopped kale. Let the soup continue to simmer uncovered for another 5-7 minutes, until the kale wilts and softens.
  • Turn off heat and stir in lemon juice. Taste and season with salt and pepper as needed. Garnish with fresh herbs if desired and serve warm.

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Chef’s knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Wooden spoon or silicone spatula

Notes

  • Rinse quinoa thoroughly to remove its natural bitterness before cooking.
  • Remove bay leaves before serving to avoid tough bites.
  • Simmer gently to prevent quinoa from becoming mushy.
  • For thicker soup, blend a cup or two before adding beans and kale.
  • Adjust lemon juice carefully to maintain flavor balance.