Quinoa And Vegetable Soup Recipes

VEGETABLE SOUP WITH QUINOA

Vegetable Soup with Quinoa image

This soup is made mostly of alkaline vegetables and is great for a detox. I crumble brown rice crackers on it before serving.

Provided by HDKMN

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

Time 1h15m

Yield 10

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
3 medium onions, chopped
2 green bell peppers, chopped
1 carrot, diced
1 stalk celery, diced
6 cloves garlic, minced
3 tablespoons ground cumin
1 teaspoon chili powder
1 (28 ounce) can crushed tomatoes
10 green chile peppers, seeded and minced
8 cups vegetable broth
1 (15 ounce) can chickpeas, drained
½ cup quinoa
salt and ground black pepper to taste
1 ½ cups frozen corn, thawed
1 avocado - peeled, pitted, and diced

Steps:

Heat oil in a large stock pot over medium heat. Stir in onions, bell peppers, carrot, celery, garlic, cumin, and chili powder. Cook until vegetables are tender, about 10 minutes.
Mix in crushed tomatoes and green chile peppers. Pour in broth, chickpeas, and quinoa. Season with salt and pepper. Bring to a boil; reduce heat to low and simmer for 30 minutes.
Mix corn into the soup until heated through, about 5 minutes. Serve in bowls and top with avocado.

Nutrition Facts : Calories 252.7 calories, Carbohydrate 39 g, Fat 9.3 g, Fiber 8.2 g, Protein 7.8 g, SaturatedFat 1.2 g, Sodium 592 mg, Sugar 8.1 g

QUINOA AND VEGETABLE SOUP

Quinoa and Vegetable Soup 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

Time 1h15m

Yield 6

Number Of Ingredients 16

Ingredients

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, Carbohydrate 31.8 g, Cholesterol 23.5 mg, Fat 12.4 g, Fiber 8.5 g, Protein 11.6 g, SaturatedFat 4.3 g, Sodium 1922.7 mg, Sugar 6.9 g

CREAMY QUINOA AND VEGETABLE SOUP

Creamy Quinoa and Vegetable Soup image

This is a very quick and easy soup. Quinoa is a grain found in most health food stores, and many large grocery stores. It is a complete protein containing all 8 amino acids, so serve this soup with a whole-wheat roll for a filling and nutritious lunch.

Provided by PensyGirl

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

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

2 cups beef broth
½ cup water
½ cup quinoa
3 green onions, chopped
1 (8 ounce) can sliced mushrooms, drained
1 cup fresh green beans, trimmed and cut into 1 inch pieces
1 tablespoon chopped fresh tarragon
1 (5 ounce) can evaporated milk
1 pinch salt and pepper to taste

Steps:

Bring the beef broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium, cover, and cook 5 minutes. Stir in the green onions, mushrooms, green beans, and tarragon; continue cooking until the green beans are tender, about 5 minutes. Stir in the evaporated milk, and season to taste with salt and pepper. Simmer 2 more minutes until heated through.

Nutrition Facts : Calories 320.9 calories, Carbohydrate 45.9 g, Cholesterol 20.3 mg, Fat 8.9 g, Fiber 8.1 g, Protein 17.1 g, SaturatedFat 3.8 g, Sodium 1350.2 mg, Sugar 10.5 g

ECUADOREAN QUINOA AND VEGETABLE SOUP

Ecuadorean Quinoa and Vegetable Soup image

I have tried several recipes using quinoa and never liked any of them until this one. It is important to rinse this grain very, very well to get rid of the bitter taste. This is an adapted Moosewood recipe.

Provided by ratherbeswimmin

Categories Grains

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup raw quinoa
2 tablespoons olive oil
2 cups chopped onions
1 teaspoon salt
1 cup diced potato
1 cup chopped red bell peppers or 1 cup green bell pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
3 cups water (I prefer vegetable stock) or 3 cups vegetable stock (I prefer vegetable stock)
1 1/2 cups chopped fresh tomatoes
1 cup diced zucchini or 1 cup yellow squash
1 tablespoon fresh lemon juice

Steps:

Rinse the quinoa very well in a fine mesh strainer under running water; set aside to drain.
Heat the oil in a large soup pot.
Add in the onions and salt; cover and cook over medium heat for 5 minutes--stir every now and then.
Add in the drained quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine.
Cover and bring to a boil; lower heat and simmer for 10 minutes.
Add in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender.
Add in the lemon juice; stir to combine.
Serve.

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