Quinoa and Vegetable Soup

Quinoa and Vegetable Soup


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

Ingredients 1 h 15 m {{adjustedServings}} servings 280 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 1923 mg
  • 77%

Based on a 2,000 calorie diet

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  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 27

  1. 35 Ratings


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.


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.