Quinoa and Vegetable Soup

This quinoa and vegetable soup with kidney beans is a hearty, satisfying soup that's easy to make.


Recipes · Soups, Stews and Chili Recipes · Soup Recipes · Vegetable Soup Recipes


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

Ingredients

Ingredients List

  • 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)


Directions

  1. 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.

  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.


Nutrition Facts (per serving)

Nutrition Facts
280 Calories
12g Fat
32g Carbs
12g Protein


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