This hearty quinoa vegetable soup might be vegetarian, but it’s super filling thanks to quinoa, white beans, kale, carrots, and celery. What makes this soup unique is how the quinoa is light, yet extremely filling, making it great for lunches or early dinners. Like most soups, it tastes just as good- if not even better- the following day. Plus, it freezes super well, too.
While the ingredients list is slightly on the longer side, most items you can find in your pantry. Not to mention, all of them are healthy and full of vitamins and nutrients. Take quinoa, for example. This whole grain is practically meant to be in soup. It adds plenty of extra protein and has a nice texture, too. Unlike most vegetable based soups, which are often not hearty enough to feel like a full meal, this hearty quinoa vegetable soup will leave you feeling full and satisfied.
Ingredients:
- 2 tbsp. extra-virgin olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and cut into thin rounds
- 2 stalks celery, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 (14.5-oz.) can diced tomatoes
- 2 large zucchini, cut into 1/2″ pieces
- 1 (15.5-oz.) can cannellini beans, rinsed and drained
- 1 cup quinoa
- 1/2 tsp. ground cumin
- 8 cups low-sodium vegetable broth
- 8 oz. kale, ribs removed and leaves thinly sliced
- 1 tbsp. fresh lemon juice
- Crushed red pepper flakes, for serving
Directions:
Step 1
In a large pot over medium-high heat, heat oil. Then, add the onion, carrot, celery, and garlic, and season with salt and pepper to taste. Cook, while stirring occasionally, until the vegetables are soft and tender, about 10-12 minutes or so.
Step 2
After that, add in the beans, cumin, zucchini, diced tomatoes, and quinoa. Then, pour in the vegetable broth and stir well to combine. Bring everything to a boil and cook until the quinoa is tender, about 14-15 minutes.
Step 3
Stir in kale and cook until wilted, 1 minute more, then stir in lemon juice. Finally, season with salt, pepper, and red pepper flakes. Serve and enjoy.
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