Granny’s Vegetable Soup was always a childhood favorite.
It might seem strange to some but I absolutely love soup, no matter what the temperature is outside. While it is mostly regarded as a fall and winter dish, my love for this warm comfort food comes honest. Growing up, there was only one other soup that rivaled my Granny’s Potato Soup and that was her Healthy Vegetable Soup. Rain or shine, hot or cold, when Granny got a hankering for her Vegetable Soup, she made a big pot for everyone to enjoy.
I have many fond childhood memories of walking into her kitchen and being greeted with the smell of her veggie soup bubbling merrily on the stove. Ah! I can almost smell it now! Granny always added barley to her soup (my first introduction to the grain) and let me tell ya, it was about as delicious as any meal you’ve ever had. I didn’t add barley to my vegetable soup recipe because I’m gluten intolerant but I did add quinoa, and that was every bit as filling and flavorful.
Healthy Vegetable Soup is full of goodness and gluten-free!
Grab a 5 quart or larger slow cooker and use a slow cooker liner inside if you don’t want any clean-up afterward. For the vegetables, add in 1/2 cup chopped onion, a 12 ounce bag of mixed frozen green peas and chopped carrots, 4 Roma tomatoes diced, 2 stalks of diced celery, and 3 small potatoes peeled and diced. You could always add chopped cabbage, green beans, Lima beans, Northern beans, kale, spinach, or corn if you so desire and omit any vegetables you don’t like. For the seasoning you’ll want ground black pepper, garlic salt, salt, garlic powder, and cumin. Exact measurements are in the recipe card below. Add the amber agave along with the seasonings – the sweetness serves to cut some of the acidity in the V8 juice.
Cooking Vegetable Soup low and slow lends a wonderful flavor.
I don’t think my Granny ever owned a Crock Pot slow cooker so you wouldn’t catch her making soup in it, however, I love her classic recipe in my Crock Pot. If you would rather simmer yours on the stove top, I included instructions for that below in the recipe card. If you’re like me and enjoy breaking out the slow cooker, especially in the hot summer months, you’re going to love that this recipe is slow cooker to perfection. Add in the V8 vegetable juice, water, and chicken broth (use vegetable broth for a vegan/vegetarian version) and place the lid on the slow cooker. Cook on low 6 hours or high 4 hours for a wonderful, slow cooked flavor.
Quinoa adds Vegan-friendly protein to this Slow Cooker Vegetable Soup.
Once the soup is cooked, remove the lid and turn the slow cooker off. Cook 1/2 cup dry quinoa according to package directions and add it to the Slow Cooker Vegetable Soup. If you’re not gluten-free, add in cooked barley for a wholesome, hearty flavor.
Stir the cooked quinoa (or barley) into the Vegetable Soup and add more liquid or seasonings depending on your taste and texture preferences. Serve this soup up hot with your favorite choices of sides. My Granny always loved hers with half of a grilled cheese sandwich and some homemade dill pickles slices.
This Quinoa Vegetable Soup Recipe will be a fast favorite around the dinner table!
I’m so glad I was able to share this treasured recipe, along with the wonderful memories I have with you today. I had forgotten about this soup entirely until my mom reminded me of it the other day when she made some for my Granny, who has been sick and unable to cook. The mention of this, one of my Granny’s favorite meals, brought back so many memories that I had to make some for us too.
Healthy Vegetable Soup makes a great meal-prep meal.
In addition to being a great meal-prep meal, my Healthy Vegetable Soup is also freezer friendly! Make a big batch and put the leftovers in the freezer to share with a sick friend, or save for future lunches or nights when you don’t want to cook dinner.
OTHER RECIPES YOU’LL LIKE:
Healthy Vegetable Soup
Healthy Vegetable Soup
- 12 oz frozen mixed green peas and carrots
- 2 stalks celery trimmed and diced
- 3 small potatoes peeled and diced
- 1/2 white or yellow onion diced
- 4 Roma tomatoes peeled and diced
- 1/2 cup uncooked quinoa
- 1/2 tsp amber agave or granulated coconut sugar
- 1 tsp garlic salt
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 3 cups chicken broth or vegetable broth
- 34 oz V8 Vegetable Juice or tomato juice
- 1 cup water
Peel and dice the potatoes, diced the tomatoes (and peel if desired), and diced the celery.
Place all ingredients EXCEPT the quinoa in a 5 quart or larger slow cooker.
Cover and cook on high 4 hours or low 6 hours.
Once the soup is cooked, cook 1/2 cup of quinoa according to package directions and add the cooked quinoa to the soup.
Stir the quinoa into the soup, turn the soup off or to the "warm" setting, and add more seasonings or water/broth for desired taste/texture.
Serve hot and enjoy!
Instructions for cooking on the stove:
Place 1/2 cup uncooked quinoa in a large stock pot and cook according to package directions.
Once cooked, add in all ingredients for the soup and cook on medium heat, with the lid on, simmering until the vegetables are cooked through and tender (about 15-20 minutes).
Stir the soup and add more broth, water, or seasonings to taste and desired texture.
Serve hot and enjoy or simmer on low for 1 hour for a more robust flavor.
Store the soup in the fridge in an airtight container for up to 6 days or freeze in an airtight container for up to 5 months. Set out or in the fridge to thaw or quick-thaw in the microwave. Re-heat on the stove top or in a microwave.
Shared at Full Plate Thursday
Shared at Meal Plan Monday
Also shared at Weekend Potluck