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Pork and Quinoa Soup


Happy Sunday, Soupers! It’s raining outside so we’re up for any excuse to make a chunky soup or stew. We found our happiness in this Pork and Quinoa Soup, just by adding a hint of cumin, and marsala spices.

Now, the kids were a little hesitant at first — they thought that it was going to be a chili recipe. And, we do LOVE chili, but they were not feeling it on the menu. But, this soup/stew would make a nice chili alternative. The meat doesn’t have to be pork. You could swap it out for beef, chicken or even tofu. So go ahead and love this comfortable food in a bowl!


Measurement Conversion Chart

  • 3 medium potatoes peeled and cubed
  • 1 pound pork stew meat, cut into about 1 inch cubes.
  • 1 red onion
  • 1 leek 1 shallot (raw), chopped
  • 1 garlic clove, chopped
  • 1 green onion, chopped
  • 1 stalk celery, chopped
  • 1 can cannellini beans (pinto, fava or black beans work well also)
  • 5 medium mushrooms (optional)
  • 2 medium carrots
  • 1/8 teaspoon spicy paprika
  • 1/2 cup quinoa
  • 1 teaspoon turmeric
  • 1 pinch saffron (optional)
  • 1 pinch cumin (optional)
  • 1 teaspoon marsala spice
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar Pinch salt and pepper to taste
  • 5 cups of water
  • 1 cube of chicken bouillon
  • 1 bay leaf
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 10min
  • Cook60min
  • Meal Time Dinner
  • Serves 4


  1. Season stew pork with salt and pepper.
  2. Melt the olive oil in a slow cooker and brown the stew meat for about 15 minutes, turning occasionally.
  3. Add chopped potatoes, red onions, carrots, leeks, garlic, shallots, and mushrooms to the slow cooker, stirring for about 3 minutes.
  4. Once browned, add water and chicken bouillon cube and cook on medium heat for 20 minutes.
  5. Add balsamic vinegar, bay leaf, butter to the mixture and cover.
  6. Add quinoa and cook for another 20 minutes on low heat.
  7. Check the water and stir on regularly.
  8. Add salt and pepper to taste.
  9. The mixture should form a light gravy or sauce.
  10. Remove from heat and let stand for 5 minutes and serve.

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