One Pot Quinoa and Vegetable Soup

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Ingredients

Adjust Servings:
2 Tablespoons Olive Oil
0.5 cup, diced Onion
3, minced Garlic Cloves
3 medium, diced Tomatoes
2 medium, diced Zucchinis
1, diced Green Bell Pepper
0.5 cup Quinoa
5 cups Chicken or Vegetable Broth
2 teaspoons, divided Sea Salt
0.5 teaspoon Ground Black Pepper

One Pot Quinoa and Vegetable Soup

  • 30 minutes
  • Serves 5
  • Easy

Ingredients

Directions

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Comforting and vegetarian one-pot quinoa and vegetable soup!

When the temperatures get a bit cooler outside, a bowl of soup is always a good idea.

This soup is so easy to make, full of vibrant veggies and protein from the quinoa!

If you have any leftover veggies or protein like chicken, feel free to toss it into this soup!

Any vegetable will work but I really love the tomato, zucchini and bell pepper trio.

The veggies are soft but not overcooked and the quinoa makes this a complete and healthy meal.

Steps

1
Done

Prep Your Veggies

Wash and dice the zucchinis and green bell pepper. Discard the ends of the zucchini and the top and core of the bell pepper.

Wash and dice the tomatoes, remove the cores at the stem ends.

Cut your onion in half, then peel one half and dice. You will need about 1/2 cup of diced onion.

Lastly, peel and mince the garlic cloves.

2
Done

Get a Large Soup Pot

Heat a large soup pot over high heat and add 2 tablespoons of olive oil.

Once the oil is hot, add the diced onion, diced tomatoes and minced garlic.

Lower the heat to medium-high and sauté for just 3-4 minutes.

Next, add the other diced vegetables.

Season the vegetables with 1 teaspoon of sea salt.

3
Done

Add The Quinoa

Give the vegetables a stir then add the 1/2 cup quinoa and stir again.

4
Done

Add The Broth

Next, add 5 cups of either chicken or vegetable broth and stir.

5
Done

Simmer The Soup

Cover the soup pot and bring it up to a simmer.

Once at a simmer, lower the heat to medium-low and simmer for 15 minutes or until the quinoa is fully cooked.

6
Done

Taste For Seasoning

Grab a spoon and taste the soup for seasoning.

At this point I usually season with another teaspoon of sea salt and 1/2 teaspoon black pepper.

Depending on how salty the store-bought broth is, it will be anywhere between 1/2 - 1 teaspoon of sea salt.

If you accidentally over-salted the soup, add 1/2 cup of water to the soup. It's always better to under-season than over-season.

7
Done

Serve

It's best to serve soup in warm bowls.

To warm your bowls, either warm in the microwave for 30 seconds or warm in your 200°F oven for 3-5 minutes.

Ladle your soup into your warm bowls and garnish with fresh parsley, if desired.

The leftovers can be store in an air-tight container in the refrigerator for up to 3 days.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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18 Comments Hide Comments

Comforting and vegetarian One Pot Quinoa and Vegetable Soup! What are you waiting for?
I can not wait to try this healthy, seasonal and soul healing Joni’s One Pot Quinoa Vegetable Soup – Thanks for sharing 🙂

This soup is speaking to me… I have all the ingredients and am making it for dinner tomorrow. Quick question… I already have cooked quinoa in the fridge. How much should I add to the soup instead of the 1/2 cup uncooked? Thank you!!

I love putting quinoa in soups and stews. It’s so good for you and great to fill you up, too! This soup looks amazing, like a great make a head soup for an easy weeknight dinner.

Texas likes to keep us guessing on that cold weather but once it’s here this will be the first new soup I make! I’m sharing the recipes with my friend in Alaska also. Winter weather has already arrived for her and she is a soupaholic 😊

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