Quinoa and Vegetable Soup Recipe - Allrecipes.com
Quinoa and Vegetable Soup Recipe
  • READY IN hrs

Quinoa and Vegetable Soup

Recipe by  

"This is a hearty soup with lots of vegetables and kidney beans. Quick and easy."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes.
  2. Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 45 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 26, 2012

This was an excellent soup!!! I made it 2 wknds in a row. i used veg broth and the second time i made it i added 2 chopped fresh tomatoes and 2 zucchini since i wanted to use them up. I have shared this recipe with my friends.

 
Most Helpful Critical Review
Jan 17, 2013

I had such high hopes for this soup. It smelled great, but it was way too bland. And it was way too soupy! I think only one 32 oz carton of chicken stock is necessary.

 
Sep 16, 2012

Very Good! I just made this soup, very very good and good for you. Very easy too!

 
Jan 02, 2013

Delicious! A great soup for a cold winter night. Very satisfying and very nutritious, except for the very high sodium content. Try using low sodium broth, or do what I did and make your own. I am trying to eat more vegetarian meals, so I substituted vegetable broth, using the World's Greatest Vegetable Broth recipe from this site. This decreased the sodium content very significantly over buying canned broth. I also used dried kidney beans instead of canned. I cooked about 1/2 cup of them to equal one can. This is also a very economical meal and makes a lot. And on top of all this, it is low calorie. You can't go wrong: low cal, highly nutritious, filling and satisfying, and economical too! All in one delicious recipe. Serve with cornbread.

 
Nov 21, 2012

This was great! Easy and delicious.

 
Dec 24, 2013

I had some leftover quinoa to use in this. It was really good! As with most soups, it was better the second day. I put in a little salt...maybe half a teaspoon. Canned tomatos and beans vary in the amount of salt they contribute so sometimes you just need a little extra.

 
Oct 29, 2013

Delicious soup, loved it. Made it according to the recipe. Made a lot so hopefully will freeze well. Photo on here did not look like the soup at all but I guess you can add whatever veggies you prefer.

 
Oct 28, 2013

This soup was amazing. We are vegetarian, so I used vegetable stock instead of chicken stock. I was slightly worried it would affect the taste, but it was delicious. Instead of red kidney beans, I used white. I also added diced zucchini, as some of the other reviewers suggested. And because a lot of people said it was too "soupy", I doubled the quinoa. Next time I won't add as much, but over all everyone was REALLY pleased, and I will for sure be making this again.

 

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Nutrition

  • Calories
  • 280 kcal
  • 14%
  • Carbohydrates
  • 31.8 g
  • 10%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 8.5 g
  • 34%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 1923 mg
  • 77%

* Percent Daily Values are based on a 2,000 calorie diet.

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