This soup is healthy, vegan, super filling and packed with vitamins, nutrients, fiber and protein!
I love soups. I eat them all year long, but there’s something about a warm, comforting bowl of soup on a cold winter day. This one is easy to prepare and so delicious, no one would suspect how crazy healthy it is. I won’t tell if you won’t tell. Pinky swear.
Sidenote: the colors of this soup are festive enough for the holidays or even Christmas dinner!
Check out how pretty it looks even before you pour the vegetable broth in…
I used 1 can of diced tomatoes and 2 cups or sliced grape tomatoes because I wanted to use up the fresh tomatoes before they went bad. Feel free to us whatever you have in the house. I like using both of them. I despise throwing away food that goes bad. Especially organic produce that’s more expensive….Grrrr…
Quinoa Vegetable Soup
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 cup celery chopped
- 1 medium zucchini chopped
- 1 14.5 ounce can diced tomatoes
- 1 1/2 cup fresh grape tomatoes halved (you can also use 2 can sod diced tomatoes if you don't have fresh)
- 1 teaspoon dried basil
- 1/4 cup fresh parsley or 2 tablespoons dried
- 2 32 ounce cartons of vegetable broth
- 3 cups kale
- 1/2 cup quinoa rinsed and dried
- 1 15 ounce can white beans
Place oil, onion, garlic, celery, zucchini, tomatoes, basil and parsley to a dutch oven and cook over medium heat for 5 minutes until softened.
Add broth and bring to a boil over medium high heat. Lower heat to medium ad cook for another 10 minutes.
Add beans and quinoa and cook for another 25 minutes.
Add kale, stir to combine and cook of another 2-3 minutes until wilted.
I love cooking with quinoa too since I am not a huge meat eater. Quinoa is a seed that is actually a complete protein (it contains all of the essential amino acids in it) and the beans also add more protein and fiber too. So eat up and enjoy, this soup is guilt-free and packed with flavor!