Recipe by GIMESUN
"This is a hearty soup with lots of vegetables and kidney beans.
Quick and easy."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (32 ounce) cartons
1 (28 ounce) can
1 (15 ounce) can
light red kidney beans, drained
grated Parmesan cheese
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.
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.
Very Good! I just made this soup, very very good and good for you. Very easy too!
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.
i only used 32 oz of broth and no parmesan and ended up with a pretty thick, but yummy stew. i am usually not a big cabbage fan, and am really happy i tried this, since in this soup i didn't mind the cabbage at all. thank you for sharing :)
This was great! Easy and delicious.
This was really good! I omitted the butter and kidney beans. Since a lot of the reviews said it was too soupy, I included half a chayote squash, a handful of green beans, and half a big potato (peeled) I added those at the end with the quinoa. I couldn't find my parsley spice so I had to use italian seasoning instead. I also used one quart chicken and the other quart veggie stock (that's what I had on hand).
My kids ate this alllllll up no questions or complaints. They said mmmmm.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa and Vegetable Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 111
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
A hearty beef and barley soup loaded with plenty of vegetables.
See how to make a healthy, super-simple vegetable soup.
See how to make a super-simple soup with veggies and ground beef.