Quinoa and Vegetable Soup8 Reviews
- Prep: 30 min
- Cook: 45 min
- Ready In: 1 hr 15 min
“This is a hearty soup with lots of vegetables and kidney beans. Quick and easy.” - by GIMESUN
Original recipe yields 6 servings
- 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.
- Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.
Amount Per Serving (6 total)
- 280 cal
- 12.4 g
- 31.8 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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 th..." See moreis recipe with my friends."
"Very Good! I just made this soup, very very good and good for you. Very easy too!..." See more"
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