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A bowl of vegetable and chickpea soup with carrots, celery, and herbs, served with a spoon on a dark green table next to bread and an empty bowl.
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5 from 5 ratings

Quinoa Vegetable Soup With Chickpeas

This quinoa vegetable soup is bone warming, brothy and packed with veggies. All the comfort of chicken noodle soup in a vegetarian bowl in 30 minutes!
Prep Time5 minutes
Cook Time25 minutes
Total Time27 minutes
Course: Main Dishes, Side Dishes, Soups
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: chickpea soup, quinoa soup, vegetable soup, veggie soup
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion: Christmas, Easter, Thanksgiving
Time: 30 minutes or less, 45 minutes or less
Servings: 6 servings
Author: Sarah Bond

Ingredients

  • 2 Tbsp olive oil 30 mL
  • 1 yellow onion chopped
  • 2 carrots chopped
  • 3 stalks celery chopped
  • 4 cloves garlic minced
  • 12 cups vegetable broth 3 quarts, 2.8 L
  • 1 tsp fresh thyme
  • ½ tsp dried oregano
  • 2 bay leaves
  • 1 cup dried quinoa 180 g
  • 2 15-oz cans chickpeas 2 425 g cans, drained
  • ½ cup chopped parsley 20 g

Instructions

  • Base: Heat 2 Tbsp olive oil over medium heat in a large pot. Add 1 yellow onion (diced), 2 carrots (diced), 3 stalks celery (diced), and 4 cloves garlic (minced), and cook until softened, 8 to 10 minutes.
    Diced onions, carrots, and celery are sautéing in a large pot with a wooden spoon resting inside, on a green textured surface.
  • Fillings: Add 12 cups vegetable broth, 1 tsp fresh thyme, ½ tsp dried oregano, and 2 bay leaves, then bring to a simmer.
    Once simmering, add 1 cup dried quinoa and 2 15-oz cans chickpeas. Cook until quinoa is tender, about 12 minutes.
    A pot of vegetable soup with diced vegetables and herbs, stirred with a wooden spoon, sits on a green patterned surface.
  • Serve: Remove from heat and stir in ½ cup chopped parsley. Serve warm with crusty bread!
    Bowl of vegetable and chickpea soup with a spoon, surrounded by slices of bread, a bowl, and fresh parsley on a green surface.

Notes

Store in an airtight container in the fridge for up to five days. The quinoa will continue to absorb the broth as it sits, so the soup thickens noticeably by day two. Add a splash of water or extra broth when reheating to restore the consistency.
To freeze, cool completely and transfer to freezer-safe containers for up to three months. The quinoa and chickpeas both hold up well after freezing without turning mushy.

Nutrition

Serving: 1serving | Calories: 387kcal | Carbohydrates: 52.4g | Protein: 20.4g | Fat: 10.6g | Sodium: 1912mg | Potassium: 933mg | Fiber: 8.7g | Sugar: 3.4g | Calcium: 80mg | Iron: 4.7mg
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