Hearty & Healthy Chickpea Quinoa Vegetable Soup: Your Easy Winter Warmer
Are you searching for a deliciously satisfying, yet incredibly healthy vegetable soup recipe to chase away the winter chill? Look no further! This hearty soup, brimming with nutritious quinoa and protein-packed chickpeas, is your perfect solution. It’s not just a comforting meal; it’s also astonishingly quick to prepare, coming together in under 30 minutes. Get ready to nourish your body and soul with every spoonful!
Why This Chickpea Quinoa Vegetable Soup is a Must-Try
Soups hold a special place in our hearts, especially when the weather turns cold. But this particular chickpea vegetable soup recipe goes above and beyond, earning its spot as a true winter favorite. Here’s why this recipe stands out and works so well for busy weeknights and cozy weekends alike:
- **Incredibly Easy & Foolproof:** Soups, by nature, are often forgiving, and this one is no exception. The beauty of this recipe lies in its simplicity. You essentially combine all the ingredients in a single pot, allow them to simmer, and voilà—a delicious meal is ready! It’s almost impossible to mess up, making it perfect for novice cooks and seasoned chefs alike.
- **Highly Adaptable & Flexible:** Don’t have a specific vegetable on hand? No problem! This soup welcomes substitutions. Feel free to swap in your favorite seasonal veggies, different types of beans, or even various grains. The flavors are easy to adjust too; a pinch more salt, a dash of your favorite herb, or a squeeze of lemon can transform it to your liking. This flexibility means you can customize it based on what you have, reducing food waste and encouraging creativity in the kitchen.
- **Packed with Nutrition:** This isn’t just a comforting soup; it’s a nutritional powerhouse. Quinoa adds a complete protein and fiber, making the soup incredibly satisfying. Chickpeas are another fantastic source of plant-based protein and fiber, contributing to a feeling of fullness. The medley of fresh vegetables provides essential vitamins, minerals, and antioxidants, boosting your immune system during colder months. It’s a deliciously healthy meal you can feel good about eating.
- **Quick to Prepare:** In today’s fast-paced world, finding a meal that’s both healthy and quick is a huge win. This soup comes together in less than 30 minutes, from chopping the first onion to ladling it into bowls. This makes it an ideal option for busy weeknight dinners or when you need a warm, nutritious meal without spending hours in the kitchen.
- **Budget-Friendly:** Made with accessible and affordable ingredients like common vegetables, canned chickpeas, and dry quinoa, this soup is kind to your wallet. It’s a fantastic way to stretch your grocery budget while still enjoying a hearty and flavorful meal.
- **Perfect for Meal Prep:** This soup tastes even better the next day! It’s an excellent candidate for meal prepping, as it stores well and reheats beautifully. Make a big batch on Sunday, and enjoy healthy, ready-to-eat lunches or dinners throughout the week.
For all these reasons, and especially during these chilly months, this chickpea quinoa vegetable soup has certainly won a special place in my recipe collection. I’m confident it will become a go-to in your home too!
How To Make This Easy Chickpea Quinoa Vegetable Soup
For precise measurements, a full list of ingredients, and detailed step-by-step instructions, please refer to the printable recipe card located at the end of this post.
Crafting this flavorful and hearty soup is a straightforward process that anyone can master. We begin by building a robust flavor base, which is key to any truly delicious soup. Here’s a more detailed look at the steps:
- **Building the Aromatic Base:** In a large stockpot or Dutch oven, heat a couple of tablespoons of olive oil over medium heat. Once shimmering, add your finely chopped aromatics: yellow onion, carrots, and celery. These three ingredients, often referred to as a mirepoix, are the backbone of many great soups, lending a sweet, earthy depth. Sauté them gently until they begin to soften, typically for about 7-10 minutes. This step is crucial, as properly softened vegetables will release more flavor into the broth. Just before they’re fully tender, stir in the minced garlic for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- **Adding the Liquids and Herbs:** Once your aromatic base is perfectly softened, it’s time to introduce the liquid and seasonings. Pour in 12 cups of vegetable broth (or chicken broth, if you prefer, though vegetable broth keeps it vegetarian). Add the fresh thyme, dried oregano, and bay leaves. These herbs infuse the broth with classic, comforting flavors that are synonymous with wholesome vegetable soups. Give everything a good stir to combine.
- **Simmering and Cooking the Quinoa:** Bring the entire mixture to a rolling boil. Once boiling vigorously, stir in the dried quinoa. Quinoa is a fantastic addition, not only for its nutritional value but also for its slightly chewy texture that adds to the soup’s heartiness. Reduce the heat to a simmer, cover the pot, and let it cook until the quinoa is tender and fluffy. This usually takes about 12-15 minutes, but refer to your quinoa package instructions for exact timing. While the quinoa cooks, the vegetables will continue to soften, and the flavors will meld beautifully.
- **Finishing Touches and Serving:** Just before you’re ready to serve, stir in the drained canned chickpeas. There’s no need to cook them further, as they just need to heat through. Stir in the fresh chopped parsley; its vibrant green color and fresh, peppery flavor provide a wonderful contrast and brighten the soup. Remove the bay leaves before serving. Ladle the hot soup into bowls, and if desired, garnish with an extra sprinkle of fresh parsley or a dash of black pepper.
It truly is that easy – and the result is an incredibly delicious, nourishing, and satisfying bowl of goodness. You’ll be amazed at how much flavor can be packed into a dish prepared so quickly!
Serving Suggestions for Your Chickpea Quinoa Soup
This hearty vegetable soup is fantastic on its own, but it also pairs wonderfully with a few simple accompaniments to make it a complete meal. Consider serving it with:
- **Crusty Bread or Dinner Rolls:** Perfect for soaking up every last drop of the flavorful broth. A good sourdough or a warm baguette makes an excellent companion.
- **A Simple Side Salad:** A light, refreshing green salad with a vinaigrette dressing provides a lovely contrast to the warm, hearty soup.
- **Toppings:** Elevate your bowl with a swirl of pesto, a dollop of dairy-free sour cream (or regular sour cream if not vegan), a sprinkle of nutritional yeast for a cheesy flavor, or a few croutons for crunch.
- **Fresh Herbs:** Beyond parsley, a little fresh dill or cilantro can add another layer of freshness.
Variations and Customizations for Your Vegetarian Soup
One of the best aspects of this healthy soup is its versatility. Don’t be afraid to experiment and make it your own!
- **Add More Veggies:** Feel free to toss in other vegetables like diced zucchini, spinach, kale (add at the very end until wilted), green beans, or even diced sweet potatoes for extra sweetness and nutrition.
- **Different Grains:** If you don’t have quinoa, you can use other small grains like pearl barley, farro, or even small pasta shapes (add pasta during the last 10-15 minutes of cooking). Adjust cooking times according to the specific grain.
- **Boost of Protein:** While chickpeas and quinoa provide ample protein, you could add cooked shredded chicken (if not strictly vegetarian), a can of cannellini beans for creaminess, or even some crumbled firm tofu for an extra protein punch.
- **Spice It Up:** For a little heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce. A spoonful of curry powder could also transform the flavor profile into something entirely new and exciting.
- **Creamy Texture:** For a richer, creamier soup, stir in a splash of coconut milk (for a vegan option) or heavy cream at the very end, just before serving.
- **Tomato Paste:** A tablespoon or two of tomato paste sautéed with the initial vegetables can add a deeper umami flavor and a richer color to the broth.
Storage and Reheating Tips
This chickpea quinoa vegetable soup is perfect for meal prepping! It stores exceptionally well, often tasting even better the next day as the flavors have more time to meld.
- **Refrigeration:** Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- **Freezing:** This soup freezes beautifully! Allow it to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator or gently reheat from frozen on the stovetop over low heat.
- **Reheating:** Reheat individual portions in the microwave or larger batches on the stovetop over medium-low heat, stirring occasionally, until heated through. If the soup seems too thick after reheating, you can add a little extra vegetable broth or water to reach your desired consistency.
Get ready to bookmark this healthy chickpea vegetable soup recipe; with its ease of preparation, delicious flavor, and wholesome ingredients, it’s bound to become a staple and a family favorite in your kitchen in no time!
More Comforting Soup Recipes to Explore
If you’re a soup lover like me, you’ll always be looking for new and exciting recipes to add to your repertoire. Here are some other delightful soup recipes from my kitchen that you might enjoy:
- Hearty Black Bean Soup
- Comforting Chicken Bean Soup
- Slow Cooker Chicken and Dumplings
- Creamy Cheddar Cheese Potato Soup
- Classic Cream of Mushroom Soup
I absolutely adore cooking and baking, and I love sharing my favorite recipes with all of you! I know it can be tough to remember to check back for new ideas, so I’ve made it super easy with my weekly newsletter. You can subscribe for free, and I’ll send a curated collection of delicious recipes directly to your inbox every week. Never miss a tasty meal again!
Chickpea Vegetable Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 Tbsp olive oil
- 1 medium yellow onion chopped
- 2 medium carrots chopped
- 3 stalks celery chopped
- 4 cloves garlic minced
- 12 cups vegetable broth
- 1 tsp fresh thyme
- ½ tsp dried oregano
- 2 whole bay leaves
- 1 cup dried quinoa
- 2 15-ounce cans chickpeas drained
- ½ cup chopped parsley
Things You’ll Need
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Stockpot
Instructions
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Heat oil over medium heat in a large pot. Add onion, carrots, celery, and garlic, and cook until softened (about 10 minutes.
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Add broth, thyme, oregano, and bay leaves, then bring to a boil. Once boiling, add quinoa and cook until done (about 12 minutes).
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Right before serving, stir in chickpeas and garnish with parsley.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This recipe was originally published on January 3, 2018, and has been updated for clarity, enhanced details, and improved SEO.