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quinoa vegetable soup

Quinoa Vegetable Soup

  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This delicious vegetable soup is filled with Success Tri-Color Boil-in-Bag Quinoa, hearty chickpeas, and plenty of spices for a flavorful soup that will make you feel good from the inside out!


Units Scale
  • 1 bag Success Tri-Color Boil-in-Bag Quinoa
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon thyme
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • 4 cups vegetable broth
  • 1 28oz can fire-roasted diced tomatoes
  • 1 cup corn (frozen or canned)
  • 1 15oz can chickpeas
  • 1 cup chopped kale (stems removed)
  • 2 teaspoons lemon juice


  1. In a large pot or dutch oven, bring the quinoa and 4 cups of water to a boil.
  2. Let simmer for 10 minutes until the quinoa is tender and fluffy. Remove the quinoa from the pot and set it aside.
  3. Drain the pot, then add olive oil and heat over medium-low heat.
  4. Add the onion, celery, carrots, and bell pepper and continue to cook over medium-low heat for 8-10 minutes until vegetables have softened.
  5. Add the garlic, thyme, and smoked paprika and cook for 1 minute.
  6. Add the bay leaf, quinoa, vegetable broth, tomatoes, corn, and chickpeas, and bring to a boil.
  7. Once boiling, reduce the heat to low,  and simmer for 15 minutes.
  8. Add the kale and continue to cook for 2-3 minutes until the kale is bright green. Remove from heat and serve.

    Keywords: quinoa vegetable soup