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Healthy and well-balanced, this Vegetable Quinoa Soup is filled with hearty vegetables, protein-rich quinoa, and beans. It’s oil-free and so easy to make using a slow cooker, Instant Pot, or stovetop method!
It’s another rainy day in Southern California, and as much as I love the sun, rain is always welcome. So what could be better on a rainy day than a bowl of warm, nourishing soup brimming with an abundance of vegetables, quinoa, and flavorful herbs?
Using cabbage leftover from this, A Very Good Vegan Split Pea Soup, and the zucchini I had on hand gave me a good starting point. The usual mix of carrots, celery, and onion, along with diced tomatoes, beans, quinoa, and herbs, completes the medley of goodness!
Not only is this vegan vegetable soup with quinoa super easy to make (whether in the crock pot or on the stovetop), but the ingredients are accessible, healthy, and low-fat. It has all the attributes I love!
For those who don’t care for quinoa, you will love it in soups—I promise! It adds fiber and protein and cooks perfectly every time.
Ingredients You’ll Need
In this recipe, onion, carrots, celery, and herbs are sauteed and simmered with quinoa, cabbage, tomatoes, zucchini, and beans for a healthy and delicious soup perfect for a vegan lunch, dinner, or meal prep idea.
Here is everything you will need:
- Quinoa – I used a tri-color; use your favorite color, quinoa.
- Cabbage – Use green or savoy cabbage, or sub with a few handfuls of spinach or kale.
- Zucchini – You can substitute with yellow squash or use a combo.
- Carrots – Feel free to peel them or leave the peels on (just scrub well before prepping).
- Celery – Feel free to add a few leaves.
- Onion – Any color will do.
- Herbs – I used herbs de Provence, but you can use thyme, rosemary, basil, oregano, or Italian seasoning blend.
- Tomatoes – Use diced tomatoes, preferably fire-roasted.
- Beans – You can use your favorite. I used a three-bean medley and one can of white beans.
- Vegetable broth – I use and recommend 1/2 – 1 teaspoon of BTB Veg Paste (affiliate link) with water. The jar lasts forever and the flavor is delicious!
- Salt + pepper – As always, season to taste.
How To Make Vegetable Quinoa Soup
(Note – The full printable recipe and instructions for Instant Pot, stovetop, and slow cooker methods are at the bottom of this post)
- Start by sauteing the onion, carrots, and celery for 4 minutes. Add the dried herbs and garlic powder and continue to cook for 1 minute more.
- Add the quinoa, beans, cabbage, zucchini, tomatoes, red pepper flakes, salt, and pepper, and pour the vegetable broth overtop.
- Give a good stir and cook according to the method used as noted in the recipe card below.
And there you have it, shown below, a hearty vegetable soup with quinoa to nourish your day. Cheers to good food that encourages good health!
Top Tips
- Serve with avocado.This soup is especially delicious with diced avocado, adding creaminess and another layer of flavor!
How To Store
- Refrigerator: Leftovers can be stored for 5 – 6 days in the refrigerator, in a covered container.
- Freezer: This quinoa vegetable soup freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving 1/2 inch head space for expansion. Let thaw before reheating.
- Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
- Meal prep: This soup makes a great meal prep for the week with homemade Artisan Bread or Vegan Naan on the side for soaking up the juices.
Serving Suggestions
Pair this healthy vegetable quinoa soup with a side for an even heartier and more filling meal. Here are a few of my favorite options:
- Bread: Serve with a slice of homemadeArtisan Bread, soft & chewyNaan Bread, or gluten-freeSoccaflatbread to soak up the juices.
- Salad: Pair with a House Salad, Green Salad + Chickpeas, orsimple leafy green salad with Vegan Ranch,Lemon-Herb Hemp Dressing,or.
- Sandwich: Pair with this,Roasted Red Pepper Sandwich, orVegan Egg Salad Sandwich!
- Veggies + dip: It’s wonderful served with veggie sticks and Classic Hummus or Simple White Bean Hummusfor a light snack or lunch.
More Easy Soup Recipes!
Soups can be light or hearty, and make great lunch and dinner ideas. Take a look at these other vegan soup recipes, you just may find a new favorite!
- Lemon Chickpea Orzo Soup(a fan favorite!)
- Creamy Broccoli + Red Lentil Soup
- See all vegan Soup recipes on TSV!
If you try this easy soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
VEGTABLE QUINOA SOUP
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 11 reviews
Bursting with vegetables and flavor, this vegetable quinoa soup recipe is another great vegan soup for the crockpot, Instant Pot or stovetop!
- Author: Julie | The Simple Vegansita
- Cook Time: 1 – 8 hours
- Total Time: 0 hours
- Yield: Serves 4 – 6 1x
- Category: Soup, Entree
- Method: Slow Cooker, Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 large carrots, sliced or diced
- 2 stalks celery, sliced
- 1 onion, diced
- 1/4 head of cabbage, chopped
- 2 medium zucchini, cut in half & sliced
- 1 can (14 oz.) diced tomatoes with juices (pref. fire roasted)
- 2 cans (14 oz.) beans of choice, drained and rinsed (I used one can white beans & one can three bean medley)
- 1/3 cup dry quinoa
- 2 teaspoons herbes de provence or 1 teaspoon each thyme & rosemary
- 1/2 teaspoon garlic powder
- pinch of red pepper flakes, optional
- 6 cups water or vegetable broth
- mineral salt & fresh cracked pepper, to taste
Instructions
Slow Cooker:
- In 5 – 6 quart crockpot, place ingredients in the bottom starting with the carrots and ending with the liquids.
- Cook on LOW for 6 – 8 hours, or HIGH for 3 – 5 hours. Taste for seasoning, adding salt and pepper to taste.
Instant Pot:
- Set Instant Pot to SAUTE and add the 1 tablespoon olive oil or 1/4 cup water, onion, carrot, and celery, saute for 5 minutes, adding the herbs and garlic powder in the last minute (feel free to skip this step entirely adding everything to the pot and cooking).
- Add quinoa, beans, cabbage, zucchini, tomatoes, red pepper flakes, salt, pepper, and vegetable broth, stir to combine.
- Attach lid and turn to the lock, set the valve to SEALING, and manually set to HIGH pressure for 3 minutes (takes about 25 minutes to come to pressure). Let natural release for 10 minutes. Season to taste.
Stovetop:
- In a large pot or dutch oven, heat 1 tablespoon oil (or 1/4 cup water for water saute), add onions, carrots and celery, saute for 5 minutes.
- Add remaining ingredients, bring to a boil, cover, turn heat to low and simmer for 35 minutes – 1 hour. Taste for seasoning, adding salt and pepper to taste.
Serve with your favorite artisan bread. Add diced avocado for another layer of flavor.
Store: Leftovers can be stored in the refrigerator in a covered container for 5 – 6 days. To keep longer, store in the freezer for up to 2 – 3 months. Let thaw before reheating.
Serves 4 – 6
Notes
For the beans, use your favorite. I just happen to use what I had on hand. I used one can of great northern beans and one can three bean medley which included black beans, kidney beans and pinto beans. I was nice mix.
I use herbes de provence here (it is one of my favorite herb blends). If you don’t have any on hand, a mix of any of the following herbs will work just as well: thyme, rosemary, fennel seeds, basil, savory, and coriander. Use any combo of up to 2 heaping teaspoons. If you have a bay leaf on hand, by all means add one.
Instead of cabbage, sub with 2 – 3 cups of fresh baby spinach or kale. If cooking in the slow cooker add it the last 30 minutes. Stovetop, add at the last 5 – 15 minutes. Instant pot, stir in as soon as you remove the lid.
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