Prep time
15 MIN
Total time
50 MIN
This soup replaces pasta or rice with quinoa for a hearty vegetarian soup.



  1. In large saucepan, heat oil over medium high heat. Add onion, carrots, celery stalk, salt and pepper and cook until onions are translucent, about 5 minutes. Add the garlic and red wine vinegar; cook 1 minute.
  2. Stir in broth and bay leaves, scraping any brown bits from the bottom of the pan and bring to a boil. Stir in the squash, tomatoes, quinoa, rosemary and thyme. Reduce heat to maintain a simmer. Cook for 15 minutes or until quinoa is soft. 
  3. Add chickpeas and kale and cook for an additional 5 minutes. Serve warm with a drizzle of olive oil.

Recipe Tips

If you don’t have the fresh herbs on hand, replace the fresh herbs with 1 tsp (5 mL) dried. 

Recipe Made With

CAMPBELL’S ® Ready To Use Mushroom Broth

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  • 5 Stars

    Taste’s great

    Everyone loved it-even those who don’t usually eat these vegetables!

    Kathy P. | October 29, 2017

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  • 5 Stars

    quinoa soup

    It is delicious. I really enjoyed making it.

    Kathleen m. | October 19, 2017

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