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A bright, white bowl filled with Slow Cooker Vegetable Quinoa Soup sits on a white backdrop with a blue towel behind it and a barely visible bowl of vegetable soup beside it. A silver spoon has been placed in the bowl.

Healthy Vegetable Soup

Healthy Vegetable Soup

Course Soup
Cuisine American
Keyword Crockpot Vegetable Soup, Easy Vegetable Soup, Healthy Vegetable Quinoa Soup, Healthy Vegetable Soup, Healthy Vegetable Soup Recipe, Slow Cooker Vegetable Quinoa Soup, Slow Cooker Vegetable Soup, Vegetable Quinoa Soup Recipe
Prep Time 8 minutes
Cook Time 4 hours
Total Time 4 hours 8 minutes
Servings 10 cups
Calories 130 kcal
Author Amy - The Speedy Spatula

Ingredients

  • 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

Instructions

  1. Peel and dice the potatoes, diced the tomatoes (and peel if desired), and diced the celery.

  2. Place all ingredients EXCEPT the quinoa in a 5 quart or larger slow cooker.

  3. Cover and cook on high 4 hours or low 6 hours.

  4. Once the soup is cooked, cook 1/2 cup of quinoa according to package directions and add the cooked quinoa to the soup.

  5. 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.

  6. Serve hot and enjoy!

Instructions for cooking on the stove:

  1. Place 1/2 cup uncooked quinoa in a large stock pot and cook according to package directions.

  2. 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).

  3. Stir the soup and add more broth, water, or seasonings to taste and desired texture.

  4. Serve hot and enjoy or simmer on low for 1 hour for a more robust flavor.

Recipe Notes

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.