Simple Quinoa Vegetable Soup

Recipe for Quinoa Vegetable Soup.

Vegetable

Simple Quinoa Vegetable Soup

Servings: 6
Adapted From: The PPK

Ingredients:

  • 1 Tablespoon Oil (Canola or Olive – Vegetable would work, but it’s not as healthy)
  • 1 Small Onion, Minced
  • 4 Cloves Garlic, Minced
  • 1 Cup Tomatoes, Chopped Small
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Basil
  • 1/2 Cup Quinoa
  • 1 Large Carrot, Peeled + Chopped Small
  • 2 Bay Leaves
  • 4 Cups Vegetable Broth
  • 2 Cups Water
  • 3 Cups Black Beans, Drained & Rinsed
  • 1/2 Cup Edamame, Shelled
  • 1 Cup Kale, Washed and Chopped
  • 1/2 Cup Parsley, Washed and Chopped

Instructions:

  1. Heat oil in a large pot over medium heat.
  2. Add onion, and cook until soft and translucent, about 5 minutes. Add garlic, tomato, cumin, and basil, and cook for another 2-3 minutes more.
  3. Add quinoa, carrots, bay leaves and 2 cups of vegetable broth. Cover and bring to a boil. Continue boiling for about 5 minutes, then add the remaining 2 cups of broth, 2 cups of water, black beans, edamame, kale and parsley. Bring to a boil, then remove lid and simmer for about 10 minutes, or until the quinoa is cooked completely.
  4. Add salt and pepper to taste.
  5. Serve, garnished with crackers, tortilla chips, avocado, parsley, or whatever else your heart desires.
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Comments
  1. Amy Smith says:

    This sounds so delicious! Can’t wait to give it a try this winter!

  2. Caroline says:

    Hi Cassie – This sounds like a great “clean out your crisper” meal…I saw the post on using up stale bread…If you are thinking of a post to “use up your veggie leftovers” this recipe would be great and is probably pretty versatile with substitutions (spinach for kale, green beans for edamame etc). As you encourage us to “lean into frugality”:), we all need some “go-tos” for dealing with the fridge leftovers. Thanks for another great recipe.

  3. Alona says:

    Made this tonight with a few modifications and it was a big hit! I didn’t have black beans or kale or edamame so I used zuchinni and corn niblets instead and my toddler ate the whole bowl which doesn’t usually happen 🙂

  4. Allison says:

    I made this tonight and it was fantastic! I used a can of tomatoes for a little more of a brothy soup. So yummy and healthy! For those counting calories according to my fitness pal it is 215 calories a serving.

  5. Heather R says:

    This was a delicious soup and I love how versatile it is. I don’t normally buy edamamae or kale so instead I used the frozen peas and fresh spinach that I had on hand. I couldn’t believe that both my little ones ate it. This recipe is a keeper for sure!

    • Cassie Howard says:

      Glad you and your little ones loved this soup! It’s one of my favourites for sure, simply because it is so versatile AND healthy!

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