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+ servings
Winter Vegetable Soup

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


  • 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


  1. 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.
  2. 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.
  3. 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!