Winter Vegetable Soup with Squash, Garbanzo Beans, and Quinoa

Name: Winter Vegetable Soup with Squash, Garbanzo Beans, and Quinoa
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 3 garlic cloves (minced); 3 tablespoons olive oil; 1 small winter squash (butternut, acorn, or kabocha work well, peeled, seeds removed, and cubed); 2 small sweet potatoes (cubed); 3-4 small carrots (diced); 4 cups vegetable broth; 4 cups water; 1 tablespoon dried parsley; salt and pepper (to taste); 2 cups cooked garbanzo beans; 2 cups cooked quinoa (optional)

By Jackie Gonzalez-Feezer in OU Recipes; Soups, Chili, & Beans; Veggies & Sides

Published on October 30, 2015, last updated on July 13, 2017

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These days, I’m all for quick, healthy meals. It seems like every week, time just goes by faster and faster. That doesn’t leave a lot of time for hours spent in the kitchen on long, multi-step recipes. Which is why I love making soup. You can throw a lot of healthy stuff in a pot, season it, and let it do its thing. It takes just a few minutes to chop up some produce, and it’s a great way to get people to eat their vegetables. A warm bowl of soup on a cold day is a lot more appealing to me than sitting down with a bowl full of broccoli. (Broccoli is great. Love it. But soup is better, just saying…)

This winter vegetable soup recipe was inspired by a recent trip to the farmers market. With tons of local squashes and root vegetables on display, vegetable soup came to mind. I added garbanzo beans and quinoa to make it heartier (and even healthier!), but you can leave those out, or make a few substitutions.

Eating healthy food should taste good, it just doesn’t have to take you ages to make!

4.25 from 4 votes

Winter Vegetable Soup with Squash, Garbanzo Beans, and Quinoa

This winter vegetable soup recipe was inspired by a recent trip to the farmers market.

Course Soup

Cuisine Gluten-Free, Vegan

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Yield 4 Servings

Calories 407 kcal

Author Jackie Gonzalez-Feezer

Ingredients

3 garlic cloves minced
3 tablespoons olive oil
1 small winter squash butternut, acorn, or kabocha work well, peeled, seeds removed, and cubed
2 small sweet potatoes cubed
3-4 small carrots diced
4 cups vegetable broth
4 cups water
1 tablespoon dried parsley
salt and pepper to taste
2 cups cooked garbanzo beans
2 cups cooked quinoa optional

Instructions

In a large pot, combine the minced garlic, olive oil, and the chopped vegetables. Stir to combine, and cook over medium-high heat until the vegetables start to soften, about 6-8 minutes.
Stir in the vegetable broth, water, parsley, and a few pinches of salt and pepper. Bring the soup to a boil, then partially cover the pot and simmer on medium heat until the vegetables are fork-tender, about 20 minutes.
Taste the soup and add a few more pinches of salt, if needed. Stir in the cooked garbanzo beans and quinoa, and cook for an additional 5 minutes. Serve and enjoy!

About the Author

Jackie Gonzalez-Feezer is the recipe developer and photographer behind La Casa de Sweets, where she shares her grain-free and (mostly) vegan recipes. Having made the switch to a grain-free lifestyle a few years ago, her goal is to make healthy food taste good. You can also find Jackie on Facebook, Twitter, and Instagram.