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