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Vegetable Soup with Quinoa

Rated as 3 out of 5 Stars

"This soup is made mostly of alkaline vegetables and is great for a detox. I crumble brown rice crackers on it before serving."
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1 h 15 m servings 253
Original recipe yields 10 servings


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  1. Heat oil in a large stock pot over medium heat. Stir in onions, bell peppers, carrot, celery, garlic, cumin, and chili powder. Cook until vegetables are tender, about 10 minutes.
  2. Mix in crushed tomatoes and green chile peppers. Pour in broth, chickpeas, and quinoa. Season with salt and pepper. Bring to a boil; reduce heat to low and simmer for 30 minutes.
  3. Mix corn into the soup until heated through, about 5 minutes. Serve in bowls and top with avocado.


  • Cook's Note:
  • I prefer boxed organic vegetable stock.

Nutrition Facts

Per Serving: 253 calories; 9.3 39 7.8 0 592 Full nutrition

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This has potential but needs some tweaking. With 2 green bells and 10 green chile peppers, everything else pretty much gets lost. The quinoa most definitely needs doubled if not tripled for star...