Fall Vegetable Soup with Quinoa

10 Servings
Back to recipe

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 carrot, chopped
  • 2 celery stalks, sliced thinly
  • 3 cloves garlic, minced
  • 1 large sweet potato, peeled and chopped
  • 2 cups chopped butternut squash
  • 3 bay leaves
  • 4 cans (14 1/2 ounces each) vegetable broth
  • 2 cans (15 ounces each) diced tomatoes
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1 cup quinoa
  • 1 tablespoon fresh rosemary, minced
  • 2 teaspoons fresh thyme, minced
  • 2 cups chopped kale, ribs and stems removed
  • Salt and pepper to taste

Directions

  1. Heat olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook until the onions are translucent, about 5 minutes.
  2. Add the garlic, sweet potato, butternut squash and bay leaves. Cook until the vegetables are tender, about 15 minutes. Stir occasionally so the vegetables don’t stick to the bottom of the pan.
  3. Add the broth, tomatoes and chickpeas. Stir in the quinoa and season with the rosemary and thyme. Cook for 15 minutes or until the quinoa is soft. Stir in the kale and cook 5 more minutes. Season with salt and pepper.
  4. This soup also freezes well. Cool the soup completely and pour into a freezer container. To reheat, thaw in the refrigerator overnight, and then warm on the stove or in the microwave.

https://www.cutco.com/learn/fall-vegetable-quinoa-soup