Fall Vegetable Quinoa Soup
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
4.82 out of 5 stars
(49)
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 carrot, chopped
- 2 celery stalks, thinly sliced
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and chopped
- 2 cups chopped butternut squash
- 3 bay leaves
- 4 cans (14 ½ oz each) reduced-sodium vegetable broth
- 2 cans (15 oz each) diced tomatoes
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup quinoa
- 1 tablespoon minced fresh rosemary
- 2 teaspoons minced fresh thyme
- 2 cups chopped kale, ribs and stems removed
- Salt and black pepper to taste
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Preparation
Step 1
Heat olive oil in a large stockpot over medium heat. Add onion, carrot, and celery and cook until onions are translucent, about 5 minutes.
Step 2
Add the garlic, sweet potato, butternut squash, and bay leaves. Cook until vegetables are tender, about 10 minutes. Stir occasionally so they don’t stick to the bottom of the pan.
Step 3
Add the vegetable broth, tomatoes, and chickpeas. Stir in the quinoa and season with fresh rosemary and thyme. Cook for 15 minutes or until quinoa is soft.
Step 4
Stir in the kale and cook for an additional 5 minutes. Season with salt and black pepper, to taste. Serve warm.
Step 5
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Chef's notes
This soup freezes well. To freeze, cool completely and pour into a freezer container. When ready to eat, defrost and reheat on the stove or in the microwave.
