Vegetable Quinoa Soup is a perfect soup for January. It’s time to rewind, get back to eating healthier and feel good about ourselves! Try starting off the year with a gluten free, vegan soup that is good for you.
Vegetable Quinoa Soup is hearty and flavorful. The quinoa and the beans will keep you full and satisfied, and it is full of veggies in a tomato broth. It will also freeze well if you want to make a batch and have some put away for another time.
Quinoa is an ancient grain that is high in protein and fiber. It is also full of nutrients and healthy for you. Check out some other quinoa recipes like Butternut Squash Quinoa Salad,Apple Cinnamon Quinoa, Zucchini Corn Quinoa Salad, Lemon Asparagus Quinoa, and Lemon Chive Quinoa Patties.
Vegetable Quinoa SoupPrint This
- 1 tablespoon olive oil
- 4 small carrots, sliced
- 2 celery stalks, diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 28 ounce can crushed tomatoes
- 6 cups vegetable broth
- 1 cup quinoa
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 15 ounce can small white beans
- 1 cup frozen corn kernels
- 2 cups fresh baby spinach, stems removed
Heat the olive in a large stock pot over medium high heat. Add the carrots and celery and cook stirring occasionally for 3-4 minutes.Add the onions and garlic and cook for another 2 minutes until the onion starts to become translucent.
Add the crushed tomatoes, vegetable broth, quinoa, oregano, basil, salt and pepper. Turn the heat to high and bring to a boil. Reduce the heat to low and simmer, uncovered for 30 minutes.
Add the beans and corn to the soup and heat through. Add the baby spinach and stir until it has wilted. Taste and season with additional salt and pepper if desired.