Vegan Tex-Mex Quinoa Vegetable Soup features a healthy mix of quinoa, mixed beans, corn, carrot, tomato, and zucchini in a flavorful broth and is easy to make using a slow-cooker, Instant Pot, or stovetop!
Why We Love This Recipe!
Healthy + nutritious. Brimming with my favorite grain, quinoa, and a medley of beans, vegetables, and spices, this quinoa vegetable soup is full of plant-based protein, fiber, and essential vitamins and minerals. Check out the nutrition card below!
Easy to make. This one-pot vegan recipe can be made right in the crock-pot for a no-hassle set it and forget meal! And if you don’t have a slow cooker – no worries – you can just as easily make this soup on the stovetop or in an Instant Pot.
Stores well. This quinoa veggie soup refrigerates well, making it perfect for meal prep and make-ahead meals. It’s also freezer-friendly!
So without further ado, let’s make soup!
Tex Mex Quinoa Vegetable Soup
We start with the basics, carrot, celery, and onion, and add in fresh zucchini, a can of corn, tomatoes, beans, and dry quinoa.
To flavor it all we add chili powder, cumin, garlic powder, a couple of bay leaves, and a well-flavored vegetable broth.
You may even have almost everything on hand.
You’ll find the flavor to be warming (not spicy) with a hint of sweetness from the corn. It’s a simply delicious and cozy soup!
P.S. If you are one of those who are wary of quinoa, you will love it in soups. Those who don’t care for it have probably never had it cooked properly. I’m here to tell you that adding it to soups is a foolproof way to cook quinoa. It’s a wonderful addition to your healthy lifestyle and I know if you give it a try in soups you will love it!
Once everything is added to the crockpot, set it and forget it.
Serve your soup with diced avocado and fresh chopped cilantro. Easy and delicious!
More Vegan Soup Recipes!
- Kale, Quinoa & White Bean Soup
- A Very Good Vegan Split Pea Soup
- Smoky Lentil & Quinoa Soup
- Creamy Broccoli + Red Lentil Soup
- Lemon Rosemary White Bean Soup
- Vegan Tomato Basil Soup
If you try this quinoa vegetable 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.Print
Tex-Mex Quinoa Vegetable Soup
Get your crockpot, Instant Pot, or stovetop ready. This hearty quinoa vegetable soup is oil-free and so simple to make, plus it’s delicious as can be!
- Cook Time: 1 – 4 hours
- Total Time: 5 minute
- Yield: Serves 4 – 6 1x
- Category: Entree, Soup
- Cuisine: Vegan, Gluten Free
- 1 scant cup dried quinoa
- ½ large yellow onion
- 3 large carrots, sliced
- 2 celery ribs, sliced
- 1 medium zucchini, sliced
- 1 can (14 oz.) corn, drained
- 1 can (14 oz.) diced tomatoes with green chilies, with juices (fire roasted pref.)
- 2 cans (14 oz.) beans (red, pinto, black, kidney or white beans), drained and rinsed
- 3 – 4 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 2 bay leaves
- 6 cups vegetable broth
- salt + pepper, to taste
to serve, optional
- avocado, diced
- chopped cilantro
- lime wedges
Crock-Pot: In a 5qt. or larger crockpot, add all the ingredients finishing with the vegetable broth, give a good stir, and cook on low for 5 – 8 hours or high for 2 – 4 hours. Add more broth/water as needed. Taste for seasoning before serving.
Stovetop: In a large dutch oven or pot, add ingredients finishing with the vegetable broth, give a good stir, bring to a boil, cover, reduce heat to low and simmer for 45 minutes to 1 hour. Add more broth/water as needed. Taste for seasoning before serving.
Instant Pot: Set Instant Pot to SAUTE and add the 1 tablespoon olive oil or ¼ cup water, onion, carrot, and celery, saute for 5 minutes, adding the spices and garlic powder in the last minute (feel free to skip this step entirely adding everything to the pot and cooking). Add the quinoa, beans, corn, zucchini, tomato paste, bay leaves, salt, pepper, and vegetable broth, stir to combine. Attach lid and turn to lock, set the valve to SEALING, and manually set to HIGH pressure for 3 minutes (it takes about 25 minutes to come to pressure). Let natural release for 10 minutes. Season to taste.
Serve with diced avocado and chopped cilantro. Pairs well with tortilla chips and a squeeze of lime.
Store leftovers in an airtight container in the refrigerator for up to 5 – 6 days. This soup also freezes well for longer storage.
Serves 4 – 6
Feel free to change up the spices. Try adding a scant teaspoon of dried oregano for variation. If you love cumin try adding a little extra or reducing the chili powder. I used Simply Organic Chili Powder which is a delicious blend.
Use any single or combination of beans you like. I used pinto and red beans which I had on hand.
Soup shown was cooked on high for 2 ½ hours using a slow cooker.