Johnson's Garden Vegetable & Quinoa Soup
A vibrant, protein-packed soup featuring seasonal vegetables and quinoa, honoring America's most frequent surname. This mediterranean-inspired soups (vegetarian) ready in about 45 minutes pairs chicken broth, quinoa, medium zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups chicken broth
- 3/4 cup quinoa
- 1 medium zucchini
- 1 medium yellow squash
- 2 medium carrots
- 1 cup cherry tomatoes
- 1/2 cup diced red onion
- 2 cloves garlic
- 1 tsp dried dill
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Rinse quinoa under cold water until water runs clear, then drain. Heat olive oil in a large pot over medium heat, add diced red onion and minced garlic, and sauté for 2 minutes until softened.
- Step 2: Add rinsed quinoa, chicken broth, diced carrots, and dill. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and broth is slightly thickened.
- Step 3: While soup simmers, peel and dice zucchini and squash into 1/2-inch cubes, and cut cherry tomatoes in half. Add vegetables to the pot, cover, and simmer for 8 minutes until vegetables are tender but not mushy.
- Step 4: Stir in lemon juice, salt, and pepper. Taste and adjust seasoning — soup should be bright and balanced with a hint of citrus.
- Step 5: Remove from heat and let sit covered for 5 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Johnson's Garden Vegetable & Quinoa Soup take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Johnson's Garden Vegetable & Quinoa Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.
Can I substitute ingredients in Johnson's Garden Vegetable & Quinoa Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Johnson's Garden Vegetable & Quinoa Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Johnson's Garden Vegetable & Quinoa Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
