This homemade Vegetable Soup Recipe with quinoa and chickpeas is the opposite of another boring vegetable soup. Packed with flavor, vegetables, quinoa, and chickpeas, it's light yet warm and filling. The best part is, it's quick and easy to make and takes about 30 minutes total! Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for the best results.
Why This Recipe is the Best
This homemade Vegetable Quinoa Soup is a cozy, wholesome recipe that's perfect for fall, winter, and even early spring. It's especially loved in our home from January through March, when we're craving something light and nourishing after the rich holiday season. Packed with colorful vegetables and hearty quinoa, it's a fresh, filling, and protein-rich soup that leaves you feeling satisfied-not heavy. It's the perfect balance of comfort and nutrition in one bowl.
This recipe tastes great with our baguette bread, popeye's biscuits or these soft and fluffy dinner rolls.
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Key Ingredients
Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for best results.
- Lime juice - we tested this recipe with many different options and found that we loved the lime juice. We loved the tart brightness it adds and the way it accents the other flavors in the soup.
- Quinoa - more protein and a grain that makes it a little more filling so you aren't hungry again in an hour. We tested a variety of grain options and found that quinoa was the best one.
- Kale- we love kale and we liked adding it to this soup. It was tender and not mushy.
- Spices- Cumin, salt, black pepper, red pepper flakes - for that yummy flavor.
- Cilantro - one of the key flavors in this soup and what makes the flavor so delciious and special.
How to Make Vegetable Soup homemade
Follow these step by step process photos for the best results.
- Heat olive oil over medium heat in a large pot. Mince (chop finely) onion then add to pot. Add the minced garlic and cook for 5 minutes, stirring occasionally.
- Next add the vegetable broth, lime juice and quinoa. Bring to a boil then turn down to low and cover. Let simmer 12 minutes. While it simmers chop vegetables and cilantro.
- Add zucchini and/or summer squash, bell peppers, cumin, salt, pepper and red pepper flakes. Stir until well combined and bring back to a boil. Cover and let simmer for 5 more minutes.
- Add chickpeas and kale and simmer 5 more minutes. Stir in cilantro, simmer one more minute and serve!
Top Tip
Don't overcook the vegetables! No one likes mushy vegetables, so don't cook them longer than directed.
Recipe
Vegetable Soup
Ingredients
- 2 Tablespoons olive oil
- 1 yellow onion large
- 2 Tablespoons garlic minced
- 5 cups vegetable broth
- 28 ounce can diced tomatoes
- 30 ounce chickpeas canned
- ⅓ cup lime juice
- ⅔ cup quinoa rinsed
- 3 cups chopped zucchini and/or yellow summer squash
- 2 colored bell peppers
- 1 Tablespoon cumin
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 pinch of red pepper flakes
- 1 cup kale
- ⅓ cup chopped cilantro
Instructions
- Heat olive oil over medium heat in a large pot. Mince (chop finely) onion then add to pot. Add the minced garlic and cook for 5 minutes, stirring occasionally.
- Add the vegetable broth, lime juice and quinoa. Bring to a boil then turn down to low and cover. Let simmer 12 minutes. While it simmers chop vegetables and cilantro.
- Add zucchini and/or summer squash, bell peppers, cumin, salt, pepper and red pepper flakes. Stir until well combined and bring back to a boil. Cover and let simmer for 5 more minutes.
- Add chickpeas and kale and simmer 5 more minutes.
- Stir in cilantro, simmer one more minute and serve!
Notes
Nutrition
Substitutions and Variations
We love switching things up when we're in the kitchen. Try any of these variations for something a little different.
- Leafy Greens- instead of kale, spinach works too- if you use spinach add it in at the end with the cilantro.
- Vegetables- Feel free to switch out vegetables. Green beans would be great. Also, if you don't have a certain vegetable, use more of another, this soup is very flexible.
- Quinoa- I used a mixed quinoa blend, but you could use any quinoa for this recipe.
- Beans- Don't have chickpeas? Feel free to use another white bean.
- Spicy - we found while testing this recipe that it was absolutely delicious wiht some jalapeño, but we know heat isn't for everyone. Add 1 chopped jalapeno with the other vegetables.
Storing Vegetable Soup
This makes great leftovers and in some ways is even better the next day. The flavors really soak in and it's delicious! Store in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop.
Sometimes I make a huge batch and freeze some for an easy future meal. Be warned the squashes can be a little mushy if they've been frozen.
Kristen Wood says
Super hearty and comforting! Can't wait to make again! 🙂
Jacob says
This was delicious and tasted delicious and healthy and was filling in a light way. I loved the flavors- not something I'd had in soup before and very good!