Vegetable Quinoa Soup – It’s soup weather!

Our very own Amy H. is at again. I’ve previously shared some of her recipes in our “Thanksgiving Food Fest” blog. Today, Amy took me to a very happy place when she shared a Vegetable Quinoa Soup recipe she found at “two peas & their pod.”

Of course, Amy being Amy, she made some modifications for the meat lovers in your group. I hope you enjoy the soup as much as Town + Country did. Sometimes it amazes me how something so simple can make people so happy on a much-needed rainy day!

Vegetable Quinoa Soup
Serves 6 to 8


2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, chopped
2 celery stalks, chopped
1 small zucchini, chopped
1 yellow squash, chopped
1 1/2 cups fresh green beans, broken or cut into 3/4-inch pieces
1 box (32 ounces) vegetable broth
1 (15 ounce) can diced tomatoes
2 bay leaves
1 teaspoon dried thyme
1/3 cup chopped fresh basil
2 cups cooked quinoa
Salt and black pepper to taste


  1. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 2-3 minutes. Add the carrots, celery, zucchini, yellow squash and green beans and continue to cook for 4-5 more minutes, stirring occasionally.
  2. Add the vegetable broth, diced tomatoes, bay leaves, thyme and basil. Reduce to low heat, cover and cook until the vegetables are fork tender, approximately 25-30 minutes. Stir in the cooked quinoa and season with salt and pepper to taste. Serve warm.

Note: To cook the quinoa, rinse 1 cup quinoa under cold water. Add quinoa, 2 cups water, and a pinch of salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Amy’s modifications: Add chicken sausage, preferably Trader Joe’s sun-dried tomato chicken sausage. If this meal is being prepared for meat eaters, use chicken broth – not veggie broth – and serve with parmesan cheese as a delicious topper.