When the weather cools and the craving for hearty, soul-soothing meals sets in, there’s nothing quite like a big bowl of slow-cooked soup to warm you up from the inside out. This Slow Cooker Mediterranean Quinoa Soup with Artichokes is everything you want in a comforting meal—it’s light yet satisfying, packed with Mediterranean flavors, and brimming with good-for-you ingredients. Whether you're hunkering down for a snowy evening or meal prepping for a busy week ahead, this is the kind of anti-inflammatory soup that tastes even better the next day.
While not your average minestrone soup, this dish is reminiscent of many Italian soup recipes in its blend of herbs, vegetables, and legumes. It borrows some cues from fall soups and stews, blending the rustic charm of a vegetable-packed white bean soup with the earthiness of quinoa and the brightness of lemon and artichokes. If you're seeking hearty winter soup recipes or looking to incorporate more Mediterranean diet soup recipes into your meal rotation, this one's a keeper.
Slow Cooker Mediterranean Quinoa Soup with Artichokes
Prep Time 20 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 20 minutes mins
Course Main Course, Soup
Cuisine Mediterranean, Western
Slow cooker Essential for that deep, slow-simmered flavor without much hands-on effort. A 6-quart model works best.
Knife and Cutting Board For prepping all the vegetables.
Measuring cups and spoons Precision makes a difference, especially with quinoa and spices.
Ladle For serving.
Colander To rinse the quinoa and drain beans and artichokes.
Vegetables & Aromatics
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 2 medium carrots peeled and chopped
- 2 celery stalks chopped
- 1 red bell pepper chopped
- 1 zucchini chopped
- 1 14 oz can of artichoke hearts (in water or brine), drained and quartered
- 1 14 oz can diced tomatoes
- 1 cup fresh spinach or kale added at the end
Legumes & Grains
- 1 15 oz can of white beans (cannellini or Great Northern), drained and rinsed
- ¾ cup uncooked quinoa rinsed
Liquids & Seasonings
- 6 cups low-sodium vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- Juice of 1 lemon plus zest, optional
Garnishes (Optional but Recommended)
- Fresh parsley chopped
- Shaved parmesan or crumbled feta
- Drizzle of extra virgin olive oil
Prep Your Ingredients
Start by rinsing your quinoa under cold water to remove the natural coating called saponin, which can make it taste bitter. Dice the onion, carrots, celery, and bell pepper. Mince the garlic and chop the zucchini and artichokes.
Layer in the Slow Cooker
Into your slow cooker, add the chopped onion, garlic, carrots, celery, bell pepper, zucchini, and quartered artichoke hearts. Then add the diced tomatoes, rinsed white beans, rinsed quinoa, and tomato paste. Pour in the vegetable broth.
Season
Add olive oil, oregano, thyme, smoked paprika, bay leaf, salt, and pepper. Stir gently to combine everything.
Cook Low and Slow
Cover and cook on low for 6 hours. The quinoa will become tender, the vegetables will soften, and the flavors will meld beautifully.
Finish with Greens and Lemon
Once the soup is done, stir in the spinach or kale and let it wilt in the residual heat. Then squeeze in the fresh lemon juice (and zest, if using). This final touch brightens up the soup and balances the savory depth.
Taste and Serve
Taste for seasoning and adjust salt or pepper as needed. Ladle into bowls and garnish with fresh parsley, shaved parmesan or crumbled feta, and a drizzle of good olive oil.
Pairings
This Mediterranean quinoa soup is filling enough to stand on its own, but here are a few ideas to round out the meal:
Bread
- Crusty sourdough or whole grain bread for dipping
- Toasted pita with a bit of za'atar and olive oil
- Garlic-rubbed crostini topped with whipped feta
Salads
- A simple arugula salad with lemon vinaigrette to mirror the citrus in the soup
- A chopped Greek salad with cucumber, olives, and red onion for more Mediterranean flair
Protein Additions
- Grilled halloumi on the side
- Shredded rotisserie chicken stirred into the soup for a take on Mediterranean chicken soup
And if you're into wine, a light red like Pinot Noir or a dry white like Sauvignon Blanc pairs wonderfully with the herbal, citrusy notes of the soup.
FAQs
1. Can I add meat to this soup?
Yes! If you want a non-vegetarian version, add cooked, shredded chicken thighs or breast at the end. They make a fantastic addition and turn this into a protein-packed mediterranean chicken soup.
2. Can I use lentils instead of quinoa?
Definitely. Brown or green lentils hold up well in the slow cooker. It will become more of a mediterranean lentil soup, which is just as hearty and satisfying. Reduce broth slightly as lentils absorb more liquid.
3. Is this soup freezer-friendly?
Absolutely. Let the soup cool completely, then portion into freezer-safe containers. It keeps well for up to 3 months. Just thaw and reheat on the stove or microwave.
4. What type of artichokes should I use?
Canned artichoke hearts in water or brine work best. Avoid marinated ones as they may overpower the soup with vinegar or herbs.
5. Can I make this on the stovetop?
Yes, you can! Sauté the onions, garlic, and vegetables in olive oil first, then add everything else and simmer for about 45 minutes, or until quinoa is tender. It’s still a great one pot meal that way.
