How to Make Quinoa and Vegetable Soup - A Step-by-Step Guide

Quinoa and Vegetable Soup is a delicious and healthy dish that is perfect for any time of the year. Packed with nutritious vegetables and protein-rich quinoa, this soup is not only flavorful and satisfying, but also incredibly nourishing. Whether you’re looking for a hearty meal to warm you up during the colder months, or a light and refreshing dish for the summer, this recipe is sure to become a staple in your kitchen.

This soup is incredibly customizable, allowing you to use whateve...

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Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion, chopped
  • ½ cup diced carrot
  • ½ cup chopped celery
  • 1 clove garlic, minced
  • 2 (32 ounce) cartons chicken broth
  • 1 (28 ounce) can crushed tomatoes
  • 2 tablespoons dried parsley
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1 pinch dried thyme
  • 2 cups shredded cabbage
  • 1 (15 ounce) can light red kidney beans, drained
  • ½ cup quinoa
  • ½ cup grated Parmesan cheese (Optional)

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 15 mins
  • Servings: 6

  • Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook and stir until softened, 3 to 5 minutes. Stir in chicken broth, tomatoes, parsley, basil, bay leaf, and thyme; bring to a boil. Reduce heat and simmer until heated through, about 5 minutes.
  • Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.
  • Nutrition

    280 cal.

    • Total Fat: 12g
    • Saturated Fat: 4g
    • Cholesterol: 24mg
    • Sodium: 1923mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 9g
    • Total Sugars: 7g
    • Protein: 12g
    • Vitamin C: 24mg
    • Calcium: 174mg
    • Iron: 3mg
    • Potassium: 412mg