CookPal AI
Quinoa and Vegetable Soup

Quinoa and Vegetable Soup

Cost $15, save $10

Source: Recommended by CookPal

  • 45 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Oil and fats

    • 2 tablespoons olive oil
    • 2 tablespoons butter

  • Vegetables

    • 🧅 1 onion, chopped
    • 🥕 ½ cup diced carrot
    • ½ cup chopped celery
    • 1 clove garlic, minced
    • 2 cups shredded cabbage

  • Protein and grains

    • ½ cup quinoa
    • 1 (15 ounce) can light red kidney beans, drained

  • Broth and liquids

    • 2 (32 ounce) cartons chicken broth

  • Canned goods

    • 1 (28 ounce) can crushed tomatoes

  • Spices and herbs

    • 2 tablespoons dried parsley
    • 1 teaspoon dried basil
    • 🍃 1 bay leaf
    • 1 pinch dried thyme

  • Toppings

    • ½ cup grated Parmesan cheese (Optional)

STEPS

1

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.

2

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.

3

Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes.

4

Garnish each serving with Parmesan cheese.

NUTRIENTS

Per 1 serving

🔥

280

Calories

  • 12
    Protein
  • 32
    Carbs
  • 12
    Fats

💡 For a vegan version, replace butter with additional olive oil and skip Parmesan cheese.Serve with a slice of whole-grain bread for an added texture and nutrition boost.Make a batch ahead and store in fridge for up to 5 days; reheats well!