QUINOA SOUP RECIPES VEGETARIAN RECIPES

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QUINOA AND VEGETABLE SOUP RECIPE | ALLRECIPES



Quinoa and Vegetable Soup Recipe | Allrecipes image

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

Provided by GIMESUN

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

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 16

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

Steps:

  • 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 Facts : Calories 279.7 calories, CarbohydrateContent 31.8 g, CholesterolContent 23.5 mg, FatContent 12.4 g, FiberContent 8.5 g, ProteinContent 11.6 g, SaturatedFatContent 4.3 g, SodiumContent 1922.7 mg, SugarContent 6.9 g

QUINOA VEGETABLE SOUP RECIPE | ALLRECIPES



Quinoa Vegetable Soup Recipe | Allrecipes image

I had never heard of quinoa until I went to Peru and discovered a delicious, traditional soup. There are a lot of ingredients, but it is worth the work!

Provided by Tiffany

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

Total Time 1 hours 0 minutes

Prep Time 35 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
? cup quinoa
1 carrot, diced
1 stalk celery, diced
½ onion, finely chopped
½ green bell pepper, seeded and chopped
2 cloves garlic, crushed
2 (15 ounce) cans chicken broth
3?½ cups water
2 large tomatoes, finely chopped
¼ head cabbage, chopped
salt and pepper to taste
¼ cup chopped fresh parsley, for garnish

Steps:

  • Heat the vegetable oil in a large pot on medium-high heat. Stir in the quinoa, carrot, celery, onion, bell pepper, and garlic. Cook for a few minutes, until lightly browned, stirring frequently.
  • Pour in the chicken broth, water, tomatoes, and cabbage. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until the quinoa and vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Garnish with parsley before servings.

Nutrition Facts : Calories 132.6 calories, CarbohydrateContent 20.1 g, CholesterolContent 3.5 mg, FatContent 4 g, FiberContent 3.8 g, ProteinContent 4.9 g, SaturatedFatContent 0.5 g, SodiumContent 893.2 mg, SugarContent 4.7 g

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