Hearty Quinoa Vegetable Soup (Print Version)
# Ingredients:
→ Fresh Aromatics
01 -
2 garlic cloves, finely chopped
02 -
1 large yellow onion, chopped into small pieces
03 -
5 celery stalks, diced
→ Hearty Vegetables
04 -
3 cups small red potatoes, cut into bite-sized pieces
05 -
1 medium zucchini, diced
06 -
1 red bell pepper, chopped
07 -
3 cups fresh leafy greens (kale works perfectly)
→ Protein & Grains
08 -
1 can (15 oz) pinto beans, rinsed and drained well
09 -
1 cup uncooked red quinoa
→ Liquid Base & Seasonings
10 -
8 cups good quality vegetable broth
11 -
2 cups filtered water
12 -
1 tablespoon smoky paprika
13 -
2 teaspoons crushed red pepper flakes (adjust to taste)
# Instructions:
01 -
Heat a large pot over medium heat and sauté the chopped garlic, onion, and celery until the onions become see-through and fragrant, about 5 minutes.
02 -
Toss in the quartered red potatoes and give everything a good stir to combine with the aromatic vegetables.
03 -
Pour in all remaining ingredients except for the leafy greens and quinoa. This includes the zucchini, bell pepper, beans, broth, water, and all seasonings.
04 -
Bring the mixture to a rolling boil, then cover the pot tightly and let it cook for 5 minutes.
05 -
Stir in the dry red quinoa, return to a boil, and cover again. The quinoa will absorb the flavors as it cooks.
06 -
Lower the heat to a gentle simmer and cook covered for 15 minutes, allowing the quinoa to become tender and the flavors to meld together.
07 -
Remove the lid and stir in your fresh greens, stirring gently until they wilt down into the soup.
08 -
Ladle into bowls and enjoy this nourishing, wholesome soup while it's nice and hot.
# Notes:
01 -
This soup freezes beautifully for up to 3 months - just leave about an inch of space at the top of your container.
02 -
When reheating frozen soup, thaw it completely first to prevent the vegetables and quinoa from getting mushy.
03 -
Feel free to swap in your favorite vegetables - this recipe is very forgiving and adaptable to what you have on hand.
04 -
White quinoa cooks faster than red, so reduce cooking time by a few minutes if using the lighter variety.
05 -
Double the batch and freeze half for an easy weeknight dinner later - your future self will thank you!