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 best results.
This homemade Vegetable Soup is so great fall winter and spring. It's especially popular in our home January through March after we feel sluggish from too many rich holiday foods. It's a great light and fresh way to fill up on vegetables and meatless protein.
This was inspired by our slow cooker lentil soup on this site, and pairs well with this easy baguette bread, popeye's biscuits or these soft and fluffy dinner rolls.
Is quinoa a complete protein? Quinoa is a great source of protein and contains all 9 amino acids. It is a power food for sure! You can even ad this instant pot turkey bone broth.
Ingredients
Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for best results.
- olive oil. - you can easily substitute another cooking oil for this recipe
- yellow onion - gives this soup a delicious flavor
- minced garlic - for that yummy garlic flavor
- vegetable broth - for flavor
- 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.
- diced tomatoes - we used canned, but you could use fresh, if desired
- chickpeas - some of the protein in this soup, we also love the texture they add.
- 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.
- zucchini and/or summer squash - some yummy vegetables to add depth and nutrients
- colored bell peppers - we love the flavor and texture these add!
- kale- we love kale and we liked adding it to this soup. It was tender and not mushy.
- 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.
See recipe card for quantities.
How to Make Vegetable Soup homemade
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!
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.
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!
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!