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Nourishing Winter Veggie Soup Recipe

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4.3 from 54 reviews

This Nourishing Winter Veggie Soup is a hearty and wholesome dish packed with fresh vegetables, nutrient-rich quinoa, and flavorful spices. Perfect for chilly days, this soup can be quickly prepared on the stovetop or slowly simmered in a slow cooker for deeper flavors. It features a blend of colorful veggies, beans, and leafy kale, making it a comforting, delicious, and healthy meal option.

  • Total Time: 40 minutes stovetop or up to 6 hours slow cooker
  • Yield: 4-6 servings

Ingredients

Soup Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 cup cooked quinoa (if using uncooked quinoa, use only ½ cup)
  • 1 medium organic carrot, peeled and chopped (or substitute Northern Beans or other white beans)
  • ½ onion, chopped (yellow onion can be used alternatively)
  • 1 (15 oz.) can cannellini beans, drained and rinsed (or Northern Beans or other white beans)
  • 4 garlic cloves, minced
  • 1 bell pepper, chopped (any color)
  • 2 cups grape tomatoes, chopped (or substitute a 28 oz. can of diced tomatoes or Herb Roasted Tomatoes)
  • 1 cup kale, de-stemmed and chopped
  • 4-5 cups organic vegetable stock
  • ½ lemon, freshly squeezed
  • 2 teaspoons On Everything All-Purpose Blend (store-bought or homemade; see notes)
  • 1 teaspoon turmeric powder
  • 1 teaspoon sea salt

Instructions

  1. Prepare Ingredients: Wash, peel, and chop the carrot. Chop the onion, bell pepper, kale (removing stems), and grape tomatoes. Mince the garlic cloves. If you haven’t cooked quinoa yet, measure ½ cup uncooked quinoa.
  2. Sauté Vegetables: In a large pot or slow cooker-safe pan, heat 1 tablespoon of extra virgin olive oil over medium heat (if using stovetop). Add the chopped onion, garlic, carrot, and bell pepper. Sauté for about 5 minutes until softened and fragrant.
  3. Add Beans and Tomatoes: Stir in the drained cannellini beans and chopped grape tomatoes (or canned tomatoes). Cook for an additional 2-3 minutes to combine flavors well.
  4. Add Quinoa and Spices: Mix in the cooked quinoa, or uncooked quinoa if you will slow cook. Add 2 teaspoons of On Everything All-Purpose Blend, 1 teaspoon turmeric powder, and 1 teaspoon sea salt. Stir thoroughly to incorporate all spices.
  5. Add Kale and Broth: Add the chopped kale and pour in 4 to 5 cups of organic vegetable stock. Stir to mix everything evenly.
  6. Cook the Soup: If cooking on stovetop, bring the soup to a boil, then reduce heat to low. Simmer uncovered for 20-25 minutes until all vegetables are tender and flavors meld. If using a slow cooker, cover and cook on low for 4-6 hours or on high for 2-3 hours until vegetables are tender and quinoa is fully cooked.
  7. Finish With Lemon: Just before serving, stir in the freshly squeezed juice of ½ a lemon to brighten the flavors.
  8. Adjust Seasoning and Serve: Taste and adjust seasoning with more salt or On Everything Blend if needed. Serve hot as a comforting winter meal.

Notes

  • You can substitute kale with spinach or Swiss chard if preferred.
  • The On Everything All-Purpose Blend is a seasoning mix that typically includes garlic powder, onion powder, sesame seeds, poppy seeds, and sea salt; you can make your own if store-bought is unavailable.
  • If using uncooked quinoa, rinse it thoroughly before adding to prevent bitterness.
  • The soup freezes well for up to 3 months; reheat gently on stovetop.
  • For added protein, consider topping with a dollop of plain yogurt or serving with crusty bread.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes stovetop or 4-6 hours slow cooker
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/nourishing-winter-veggie-soup-recipe/