Vegetable Soup With Quinoa Recipes

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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

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

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

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

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