Johnson's Garden Vegetable & Quinoa Soup

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, protein-packed soup featuring seasonal vegetables and quinoa. This Mediterranean-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs chicken broth, quinoa, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Stir in lemon juice, salt, and pepper. Taste and adjust seasoning — soup should be bright and balanced with a hint of citrus.
5. Step 5: Remove from heat and let sit covered for 5 minutes before serving to allow flavors to meld.