clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegetable, Chickpea & Quinoa Soup

  • Author: Hummusapien
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


An easy, flavorful soup loaded with fresh vegetables, chickpeas and quinoa.


Units Scale
  • 2 tsp grapessed or olive oil
  • 1 large onion, diced
  • 2 cloves of garlic, minced
  • 2 large carrots, diced
  • 2 stalks of celery, diced
  • 1 1/2 tsp italian seasoning
  • 1 1/2 cups green beans, chopped into small pieces (I used frozen)
  • 1/2 cup corn (I used frozen roasted corn)
  • 4 cups vegetable broth + 1/2 cup water
  • 1 (15-ounce) can chickpeas, drained
  • 1 (14.5-ounce) can diced tomatoes
  • 1 tbsp tomato paste (freeze the rest in a baggie for later use)
  • 1/4 cup quinoa, dry
  • 1 cup spinach, chopped
  • 1/2 tsp salt
  • Pepper, to taste


  1. Heat oil in a large pot over medium heat. Add onion and cook 5 minutes, or until softened, stirring often. Add garlic and sauté a minute more. Add carrots, celery and italian seasoning and cook 5 more minutes.
  2. Add thawed green beans, thawed corn, vegetable broth, water, chickpeas, tomatoes, tomato paste and quinoa. Bring to a bowl. Reduce heat to low and simmer, covered for 15 minutes
  3. Remove lid and raise heat to medium-low. Simmer, uncovered for 15-20 minutes (or until vegetables are fork tender), stirring occasionally.
  4. Add spinach and stir to combine. Add salt and season to taste with freshly ground pepper.