This hearty 5 Bean Quinoa Soup is a healthy and delicious twist on classic 5 bean soups!
Some people limit soups to winter food, but I enjoy soups year round. I especially enjoy a hearty soup after working in the yard all day. It doesn’t matter the season or yard work, spring planting, summer weeding, fall raking, or winter snow shoveling all make me crave a hearty bowl of soup for lunch.
The five different beans and quinoa make this soup a good source of protein and very filling. This Bean and Quinoa soup recipe is made with vegetable broth, so it is also a vegetarian dish that is perfect for Meat-Free Monday or meatless Friday
5 Bean Quinoa Soup Recipe
Ingredients:
- 1 tablespoon olive oil
- 1 cup diced onion
- 4 cloves of garlic, minced
- 1 cup diced onion
- 4 cups vegetable broth + extra if it boils down
- 1 3/4 cup diced tomatoes ( or 14.5 ounce can)
- 1 3/4 cup cooked garbanzo beans (or 15 ounce can)
- 1 3/4 cup cooked kidney beans (or 15 ounce can)
- 1 3/4 cup cooked great northern beans (or 15 ounce can)
- 1 3/4 cup cooked cannellini beans (or 15 ounce can)
- 1 3/4 cup cooked black beans (or 15 ounce can)
- 2 cup cooked quinoa (Here’s how to cook quinoa)
- 1 tablespoon dried parsley
- 2-3 bay leaves
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- dash of pepper
Directions:
1. Heat the olive oil to a large pot or dutch oven. Add the onion and saute for 4 minutes. Add the garlic and saute for 2 minutes.
2. Add the broth, tomatoes, beans, quinoa, and spices to the pot. Stir to combine.
2. Bring to a boil, then lower the flame and let the soup simmer for 20 minutes on low heat.
3. Add more chicken broth as needed to the soup.
4. Remove the bay leaves prior to serving.
- 1 tablespoon olive oil
- 1 cup diced onion
- 4 cloves of garlic, minced
- 1 cup diced onion
- 4 cups vegetable broth + extra if it boils down
- 1¾ cup diced tomatoes ( or 14.5 ounce can)
- 1¾ cup cooked garbanzo beans (or 15 ounce can)
- 1¾ cup cooked kidney beans (or 15 ounce can)
- 1¾ cup cooked great northern beans (or 15 ounce can)
- 1¾ cup cooked cannellini beans (or 15 ounce can)
- 1¾ cup cooked black beans (or 15 ounce can)
- 2 cup cooked quinoa (Here's how to cook quinoa)
- 1 tablespoon dried parsley
- 2-3 bay leaves
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- dash of pepper
- Heat the olive oil to a large pot or dutch oven. Add the onion and saute for 4 minutes. Add the garlic and saute for 2 minutes.
- Add the broth, tomatoes, beans, quinoa, and spices to the pot.
- Stir to combine and then let simmer 20 minutes on low heat.
- Add more chicken broth as needed to the soup.
- Remove the bay leaves prior to serving.
Stephanie W. says
Is that 2 cups of cooked quinoa measured before or after cooking?
Carrie says
Hi there 🙂 Just wondering if you drain the beans before putting them in the soup pot? I’m planning on making this for my soup loving family in the next few days!!
Alea Milham says
It’s a personal choice. f you want a clearer broth drain the beans, if you don’t mind the broth being a bit murky, don’t drain them.