Nourishing Winter Veggie Soup [Slow Cooker Option]

When the weather turns cold, this Nourishing Winter Veggie Soup is the perfect way to warm up. Packed with wholesome veggies, quinoa, and beans, it’s a cozy and customizable meal that’s easy to make—especially with a slow cooker option. A squeeze of fresh lemon finishes it off, making this a delicious and comforting bowl of goodness. Completely Vegan + Gluten-free.

There’s something about winter that makes a warm bowl of soup feel like the ultimate comfort. As the temperatures drop, I find myself craving hearty, nourishing soups that are both satisfying + full of flavor. That’s where this Nourishing Winter Veggie Soup comes in. Packed with veggies, quinoa, and beans, it’s a wholesome, customizable meal that’s perfect for cozy nights in.

It's definitely family-friendly, comfort food in a bowl, includes simple steps, and can totally be personalized based on preference----i.e. sub with your favorite side dish or add meat like shredded chicken by just enjoying it with the gnocchi or substitute with something more "meaty" like tortellini.

Why You’ll Love This Nourishing Winter Veggie Soup

Once you make and eat this Nourishing Winter Veggie Soup —– you’ll fall in absolute love. Haha. More importantly, here are also the reasons why you’ll love it the most:

• Easy to make!
• A great weeknight meal or laidback weekend dish, perfect for all eaters as it’s vegan + gluten-free.
• Ideal for meal prepping and make-ahead meals, with a slow cooker option!
• Packed with bold, warm flavors.
• Perfect for cozy fall & winter vibes!
• And yes, it’s just delicious!

How to Make Nourishing Winter Veggie Soup

The only prep needed is cooking the quinoa (or you can use uncooked quinoa, which works just as well, you just need to use slightly less). You can also make the whole dish in a slow cooker. It’s really just a matter of sautéing and tossing in the ingredients, and in just 45 minutes, it’s ready to enjoy!

Ingredients

SOUP:

• Olive oil. Feel free to use your favorite high-quality EVOO. My fave tried and trusted brand is California Olive Ranch.
• Cooked quinoa. If using uncooked quinoa, only use ½ cup. See my how to cook quinoa recipe!
• Carrot. Peeled + chopped.
• Onion. You can also use a yellow onion.
• Cannellini beans. Drained + rinsed (You can also use Northern Beans or another white bean)
• Garlic cloves. Minced.
• Bell pepper. Chopped (You can use any color)
• Grape tomatoes. Chopped (You can also use a large 28 oz. can of diced tomatoes or my Herb Roasted Tomatoes, if preferred)
• Kale. De-stemmed + chopped.
• Vegetable stock. Use store-bought low-sodium broth or make your own!
• Lemon. Freshly-squeezed.
• All-Purpose Blend. You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend----See below.
• Turmeric powder. This adds a nice sunny color to the dish and an earthy flavor.
• Sea salt.

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SOUP DISH!

Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Nourishing Winter Veggie Soup recipe. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!

How To Make Homemade All-Purpose Blend

Making your own all-purpose blend is super easy just mix the spices together and voila! Or see my All-Purpose Blend

• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley.

Tips For Making Good Soup Every Time:

Now, if you're intimidated with making soup or are concerned that it won't turn out as delicious, no worries. In my experience with making many different types of soup and watching the adults around me make a TON of soup (it's a staple in the Jamaican culture), I've learned a few things along the way that can help you make really good soup, including this Nourishing Winter Veggie Soup recipe.

• Chop your veggies and ingredients into bite-sized pieces for greater ease when eating.
• ALWAYS sauté your veggies, especially the garlic, onions, etc.
• Make your own stock if you can or use water as your base with seasonings + herbs for a great taste. If using store-bought stock/broth, always purchase high-quality ones.
• Let it simmer. While you might be tempted to cook your soup on high for a faster cook time, it's definitely BEST to let everything simmer and allow the flavors to "fuse" together slowly.
• If adding dairy or an alternative, always stir it in last or during the final few minutes.
• To thicken (if needed), always mix your thickener (flour, arrowroot, starch, etc.) in a small bowl with some of the hot broth from your soup before adding it to the entire pot of soup. This prevents lumps and gives you a nice creaminess.

Topping Ideas for Winter Veggie Soup

While I love this Nourishing Winter Veggie Soup dinner as-is, straight from the pot, you can dress it up with toppings if you like.

For extra flavor, color, and texture, you can try:

• Candied bacon (If you eat meat)
• Dollops of Pesto Sauce
• Chopped nuts, such as toasted pecans or walnuts
• Homemade croutons
• Sliced jalapeños for a bit more heat
• Herb roasted tomatoes
• Roasted pumpkin seeds for texture
• More parmesan cheese
• Crispy sage leaves
• Toasted panko bread crumbs

Best Sides To Enjoy With This Nourishing Winter Veggie Soup

• Homemade Texas Toast Garlic Bread
• Homemade Roasted Garlic Bread
• Fall Harvest BBQ Chickpea Kale Salad
• Sautéed Lemon Garlic Herb Green Beans
• Brown Butter Pumpkin Cornbread

How to Thicken Soup in General

While many soups are thickened for texture, what you use as a thickening agent is solely up to you. All in all, it depends on how you like it! Use 1 tablespoon at a time mixed with 1 tablespoon of water to dilute. Then pour the mixture into the soup, simmering for an additional few minutes to activate the thickener.

How To Make Winter Veggie Soup In A Slow Cooker?

To make this soup in the slow cooker, simply sauté garlic, onions, carrots, bell peppers and tomatoes before adding all ingredients into your slow cooker and cooking on the low setting for 2-3 hours, stirring occasionally---until all veggies and beans are tender and cooked through. NOTE: Remember to add in the cooked quinoa during the last few minutes of soup cooking in the slow cooker.

Nourishing Winter Veggie Soup Q + A's

More Comforting Soup Recipes to Try this Season!

Now that you've fallen in love with this Nourishing Winter Veggie Soup recipe, put to good use some more Winter ingredients with these family-friendly recipes.

• Creamy Roasted Garlic Tortellini Soup
• Hearty Cheddar Garlic Herb Potato Soup
• Creamy Roasted Garlic Cauliflower Chickpea Soup
• Apple Cheddar Sweet Potato Soup
• Loaded Vegan Veggie Soup
• Easy Flavorful Rigatoni Meatball Soup
• Creamy Lemon Broccoli Tortellini Soup

MADE OUR RECIPE(S)?

If you tried this Nourishing Winter Veggie Soup recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!

Nourishing Winter Veggie Soup [Slow Cooker Option]

December 21, 2024 •

By Shanika

5 from 15 votes

When the weather turns cold, this Nourishing Winter Veggie Soup is the perfect way to warm up. Packed with wholesome veggies, quinoa, and beans, it’s a cozy and customizable meal that’s easy to make—especially with a slow cooker option. A squeeze of fresh lemon finishes it off, making this a delicious and comforting bowl of goodness. Completely Vegan + Gluten-free.

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Serves: 4 servings

Units:

US Customary|Metric

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Ingredients

SOUP:

• 1 tablespoon Extra virgin olive oil
• 1 cup cooked quinoa (If using uncooked quinoa, only use ½ cup)
• 1 medium organic carrot, peeled + chopped (You can also use Northern Beans or another white bean)
• ½ onion, chopped (You can also use yellow onion)
• 1 (15 oz.) can cannellini beans, drained + rinsed (You can also use Northern Beans or another white bean)
• 4 garlic cloves, minced
• 1 bell pepper, chopped (You can use any color)
• 2 cups grape tomatoes, chopped (You can also use a large 28 oz. can of diced tomatoes or my Herb Roasted Tomatoes, if preferred)
• 1 cup kale, de-stemmed + chopped (See Notes!)
• 4-5 cups organic vegetable stock
• ½ lemon, freshly-squeezed
• 2 tsps On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend----See Notes)
• 1 teaspoon turmeric powder
• 1 teaspoon sea salt

Instructions

TO MAKE THE SOUP:

• In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the chopped tomatoes, carrots, and bell peppers, stirring and sautéing for 1-2 minutes. Add in the salt, On Everything All-Purpose Blend, and turmeric, stirring to combine.
• Add in the beans, quinoa, kale, and lemon juice, veggie stock, stirring everything together until combined.
• NOTE: If using cooked quinoa, you should add it in during the last 5 minutes of the soup simmering.
• Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Let it continue to simmer for another 20 minutes or so or until veggies have cooked through and are tender. Add additional salt, to taste.
• Remove from heat and serve immediately into prepared bowl(s), with a side of bread or crackers, if desired.
• Bon Appetit!

Tips & Tricks

• STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
• GREENS: Instead of kale, you can use broccoli, spinach, collard greens, or bokchoy as substitutes.
• TURMERIC: While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
• SLOW COOKER OPTION: To make this soup in the slow cooker, simply sauté garlic, onions, carrots, bell peppers and tomatoes before adding all ingredients into your slow cooker and cooking on the low setting for 2-3 hours, stirring occasionally---until all veggies and beans are tender and cooked through. NOTE: Remember to add in the cooked quinoa during the last few minutes of soup cooking in the slow cooker.
• HOMEMADE ALL-PURPOSE BLEND: 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, + 1 teaspoon dried parsley.

Nutrition

Calories: 124kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1530mg | Potassium: 225mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1962IU | Vitamin C: 52mg | Calcium: 37mg | Iron: 1mg

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