Quinoa Vegetable Soup recipe

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Ingredients

1 tablespoon vegetable oil
⅔ 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

Nutrition Info

132.6 calories
carbohydrate: 20.1 g
cholesterol: 3.5 mg
fat: 4 g
fiber: 3.8 g
protein: 4.9 g
saturatedFat: 0.5 g
servingSize: -
sodium: 893.2 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

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!

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