Step into a world of comfort and wholesome goodness with our Vegetable Quinoa Soup. Packed with vibrant vegetables, protein-rich quinoa, and a medley of herbs, this soup is a celebration of nourishing ingredients that come together in perfect harmony. Whether you’re embracing the slow cooker, Instant Pot convenience, or the stovetop charm, this soup promises to be a culinary journey that delights the senses and warms the soul.
In our home, the Vegetable Quinoa Soup has become synonymous with cozy evenings and wholesome family meals. The aroma of herbs filling the kitchen, the colorful array of vegetables, and the hearty goodness of quinoa create an experience that transcends mere sustenance. It’s not just a soup; it’s a comforting embrace, a bowl of love that brings everyone together around the table.
Why This Vegetable Quinoa Soup Is a Must-Try!
- Nutrient-Packed Goodness: Loaded with carrots, celery, zucchini, and quinoa, this soup is a nutritional powerhouse that satisfies both the palate and body.
- Versatile Bean Mix: A delightful combination of white beans and a three-bean medley adds protein and texture, creating a wholesome and fulfilling meal.
- Aromatic Herb Blend: The herbes de Provence, thyme, and rosemary infuse the soup with a fragrant symphony of flavors, enhancing its overall appeal.
- Adaptable Cooking Methods: Whether you opt for the slow cooker’s set-it-and-forget-it convenience, the Instant Pot’s quick preparation, or the stovetop’s traditional charm, this recipe suits your preferred cooking style.
- Freezer-Friendly Convenience: Make a batch and freeze for future enjoyment, ensuring that a bowl of this nourishing soup is always within reach.
Ingredients:
- 2 large carrots, sliced or diced (about 200 grams)
- 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 (preferably fire-roasted)
- 2 cans (14 oz.) beans of choice, drained and rinsed (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
Directions:
Slow Cooker:
- Place ingredients in a 5 – 6 quart crockpot, starting with carrots and ending with liquids.
- Cook on LOW for 6 – 8 hours or HIGH for 3 – 5 hours. Adjust seasoning with salt and pepper.
Instant Pot:
- Sauté onion, carrot, and celery in 1 tablespoon olive oil or 1/4 cup water for 5 minutes. Add herbs and garlic powder in the last minute.
- Add quinoa, beans, cabbage, zucchini, tomatoes, red pepper flakes, salt, pepper, and vegetable broth. Set Instant Pot to HIGH pressure for 3 minutes. Natural release for 10 minutes. Adjust seasoning.
Stovetop:
- Sauté onions, carrots, and celery in 1 tablespoon oil or water for 5 minutes.
- Add remaining ingredients, bring to a boil, cover, reduce heat, and simmer for 35 minutes – 1 hour. Adjust seasoning.
Serve with artisan bread and garnish with diced avocado for an extra layer of flavor.
Notes: Leftovers can be stored in the refrigerator for 5 – 6 days or frozen for up to 2 – 3 months. Thaw before reheating for continued enjoyment.
