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
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

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.
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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.

 
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.

 
Feb 10, 2013

Loved it, my husband said It was the best soup he's ever had.

 
Apr 16, 2014

With a little tweaking we made this recipe a keeper for us. Since we watch sodium content, I used low sodium chicken broth and rinsed the kidney beans. We added some Italian seasoning and I doubled the amount of fresh veggies called for. It was great on a chilly, damp evening. We had plenty leftover and I expect the leftovers will be even tastier!

 

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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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