Print

VEGTABLE QUINOA SOUP

top down view of bowl of vegetable quinoa soup with spoon and items surrounding.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

Bursting with vegetables and flavor, this vegetable quinoa soup recipe is another great vegan soup for the crockpot, Instant Pot or stovetop!

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.

Find it online: https://simple-veganista.com/vegetable-quinoa-soup/