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!
to serve, optional
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 1/2 hours using a slow cooker.