![close up view of Quinoa and Vegetable Soup with peppers and carrots, in a blue bowl](https://cdn.statically.io/img/www.allrecipes.com/thmb/LJ_4t6FSdAuTYfyF8LOZnMiUyoc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1030161-quinoa-and-vegetable-soup-Sunshine92575-4x3-1-d3d58fa425804c1f843566854b1f2c4d.jpg)
Ingredients
-
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
-
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.
-
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)
280 | Calories |
12g | Fat |
32g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 280 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 4g | 22% |
Cholesterol 24mg | 8% |
Sodium 1923mg | 84% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 9g | 30% |
Total Sugars 7g | |
Protein 12g | 23% |
Vitamin C 24mg | 27% |
Calcium 174mg | 13% |
Iron 3mg | 18% |
Potassium 412mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.