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Vegetable Quinoa Soup

I don’t know about y’all, but there is nothing better than soup or a crockpot meal on a cold day. We are getting into the colder days where those types of things just seem appropriate to eat all the time. Let me start off by saying that this recipe is technically a vegetarian recipe and I am not that at all. But when I was visiting with family, my aunt warmed some of this up for me and I LOVED it. It is super easy to make and you can add whatever seasoning, vegetables, and toppings that you want. I am even going to try it one day with chicken and make it un-vegetarian but I think it will be delicious. I hope y’all enjoy!

Vegetable Quinoa Soup

Serves: 4-6

Cook Time: 1-8 hours

Total Time: 1-8 hours


  • 2 large carrots, sliced or diced
  • 2 stalks celery, sliced
  • onion, diced
  • ¼ head of cabbage, chopped
  • 2 medium zucchini, cut in half & sliced
  • 1 can (14 oz.) diced tomatoes with juices (pref. fire roasted)
  • 2 cans (14 oz.) beans of choice, drained and rinsed (I used one can white beans & one can three bean medley)
  • ⅓ cup dry quinoa
  • 2 teaspoons herbes de provence or 1 teaspoon each thyme & rosemary
  • ½ teaspoon garlic powder
  • pinch of red pepper flakes, optional
  • 6 cups water or vegetable broth
  • salt & fresh cracked pepper, to taste


Slow Cooker:

  • In 5 – 6 quart crockpot, place ingredients in the bottom starting with the carrots and ending with the liquids. 
  • Cook on LOW for 6 – 8 hours, or HIGH for 3 – 5 hours. Taste for seasoning, adding salt and pepper to taste.


  • In a large pot or dutch oven, heat 1 tablespoon oil (or ¼ cup water for water saute), add onions, carrots and celery, saute for 5 minutes. 
  • Add remaining ingredients, bring to a boil, cover, turn heat to low and simmer for 35 minutes – 1 hour. Taste for seasoning, adding salt and pepper to taste.

Serve with your favorite artisan bread. Add diced avocado for another layer of flavor.

Store: Leftovers can be stored in the refrigerator in a covered container for 5 – 6 days. To keep longer, store in the freezer for up to 2 – 3 months. Let thaw before reheating.

I hope y’all try this because this is the perfect soup for a cold day. If you have any recipes that I should try out, comment those down below. As always, thank y’all for stopping by and reading. I will see y’all back here next time.

Love, Dani

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