“This is a hearty soup with lots of vegetables and kidney beans. Quick and easy.” - by GIMESUN
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 280 cal
- 14%
- Fat
- 12.4 g
- 19%
- Carbs
- 31.8 g
- 10%
Based on a 2,000 calorie diet
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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."
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