Winter Vegetable Soup with Squash, Garbanzo Beans, and Quinoa

4.25 from 4 votes

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

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: Gluten-Free, Vegan

Servings: Servings

Author: Jackie Gonzalez-Feezer

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!