2649 Commercial
St. SE

Salem Oregon, 97302

Open Daily:
8:00 AM - 9:00 PM

Online store always open

Garden Quinoa Vegetable Soup

Garden Quinoa Vegetable Soup

Garden Quinoa Vegetable Soup Recipe Description

This hearty and flavorful recipe brings together a variety of fresh vegetables, herbs, and spices in a nutritious, satisfying dish. Begin by roasting cherry tomatoes in the oven until they are sweet and slightly caramelized. In a large pot, sauté onions and garlic until fragrant, then add carrots, celery, and sweet potatoes. After a few minutes, incorporate summer squash, cannellini beans, quinoa, and seasonings, including poultry seasoning, smoked paprika, and optional red chili flakes. Pour in vegetable broth and white wine, then bundle thyme, sage, and rosemary sprigs together and add them to the pot. Simmer until the vegetables and quinoa are tender. Finally, stir in the roasted tomatoes and chopped kale, cooking until the kale is wilted. Finish with a squeeze of fresh lemon juice for brightness. This recipe serves four and offers a balanced combination of flavors and textures, perfect for a nourishing meal.

Garden Quinoa Vegetable Soup Recipe



  • 3 Tbsp olive oil
  • 1 pint cherry tomatoes, halved
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 3 carrots, chopped
  • 2 ribs celery, chopped
  • 1 small sweet potato or yam, peeled and chopped
  • 1 cup dry white wine
  • 1 summer squash (zucchini or crookneck), chopped
  • 2 cups cannellini beans, cooked and drained
  • ½ cup uncooked quinoa, rinsed well
  • 1 tsp poultry seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp red chili flakes (optional)
  • 4 cups vegetable broth
  • 1 cup white wine
  • 6 sprigs thyme
  • 2 sprigs sage
  • 1 sprig fresh rosemary
  • 1 bunch lacinato kale, stemmed and chopped
  • Salt and pepper, to taste
  • 1 lemon, cut into wedges


  1. Preheat the oven to 425°F. Line a sheet pan with foil or parchment paper. Toss cherry tomatoes with 1 Tbsp olive oil, season with salt and pepper. Roast for 30 minutes.
  2. Heat the remaining olive oil in a large heavy bottomed pot over medium. Add onions, cook until translucent, about 7 minutes. Add garlic, cook and stir for an additional minute. Mix in carrots, celery, and sweet potatoes. Cook and stir for another 5 minutes.
  3. Add squash, beans, quinoa, poultry seasoning, paprika, chili flakes, white wine, and broth to the pot. Bundle together thyme, sage, and rosemary with kitchen twine, and add as well. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Stir in roasted cherry tomatoes and kale. Cook for an additional 5 minutes, or until kale is tender. Squeeze in lemon to taste. Taste and adjust seasonings if desired. 

Makes 4 servings

Scroll to Top
Subscribe To Our Email
Subscribe To Our Email
Subscribe To Our Email
Follow Us On Instagram
fair trade
Follow Us On Instagram
Subscribe To Our Email
organic icon
Skip to content