Quinoa Vegetable Soup with Kale
Total Time
1 hour
Prep Time
15 mins
Cook Time
45 mins
Rating
4.9 out of 5 stars
(429)
Ingredients
4-6 servings
- 3 tablespoons extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash
- 6 garlic cloves, pressed or minced
- ½ teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes
- Scant 1 cup quinoa, rinsed well in a fine mesh colander (use less for a lighter, more broth-y soup)
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 1 teaspoon salt, more to taste
- 2 bay leaves
- Pinch red pepper flakes
- Freshly ground black pepper
- 1 can (15 ounces) great northern beans or chickpeas, rinsed and drained
- 1 cup or more chopped fresh kale or collard greens, tough ribs removed
- 1 to 2 teaspoons lemon juice, to taste
- Optional garnish: freshly grated Parmesan cheese
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Preparation
Chef’s notes
Recipe inspired by Trader Joe’s organic vegetable soup with quinoa and kale. Recipe adapted from my lentil soup recipe.
Seasonal vegetable preparation tips:
If you’re using dense vegetables like butternut or sweet potato for your seasonal vegetables, be sure to chop them as small as you’re chopping your carrots so they cook in the same amount of time.
Slow cooker option:
I haven’t tried, but Sarah reports that her soup turned out well after 8 hours on low heat.
Storage suggestions:
This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later!
Recommended equipment:
I’m convinced that everything I cook in my Dutch oven comes out extra delicious.