Winter Vegetable Soup with Squash, Garbanzo Beans, and Quinoa

4.25 from 4 votes

Winter Vegetable Soup

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!

Winter Vegetable Soup
4.25 from 4 votes

Winter Vegetable Soup with Squash, Garbanzo Beans, and Quinoa

By: Jackie Gonzalez-Feezer
This winter vegetable soup recipe was inspired by a recent trip to the farmers market.
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 4 Servings


  • 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


  • 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!


Calories: 407kcal, Carbohydrates: 38g, Protein: 8g, Fat: 14g, Saturated Fat: 1g, Sodium: 1215mg, Potassium: 419mg, Fiber: 7g, Sugar: 4g, Vitamin A: 6865IU, Vitamin C: 3.5mg, Calcium: 74mg, Iron: 2.7mg
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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.

A photo of Andrew Wilder leaning into the frame and smiling, hovering over mixing bowls in the kitchen.

Welcome to Eating Rules!

Hi! My name is Andrew Wilder, and I think healthy eating doesn’t have to suck. With just three simple eating rules, we'll kickstart your journey into the delicious and vibrant world of unprocessed food.

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March 14, 2019 2:57 am

5 stars
It look healthy and yummy. Thanks for sharing your post. Keep sharing.

April 24, 2018 10:57 am

I am going to use chicken broth instead of vegetable, even though I know that won’t be vegan.

January 30, 2016 10:10 am

This one looks really yummy. I’ve been trying to find ways to incorporate more quinoa into our menu, and this looks like a good option!

October 31, 2015 1:43 am

Yumm.. thanks for sharing.. i will be making this.. Though I am just going to put in all in crock pot and let it cook slow.