48 Ratings
  • 5 Rating Star 32
  • 4 Rating Star 14
  • 1 Rating Star 1
  • 3 Rating Star 1

This is a hearty soup with lots of vegetables and kidney beans. Quick and easy.

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • 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.

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  • Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

279.71 calories; 11.61 g protein; 31.78 g carbohydrates; 12.38 g fat; 23.49 mg cholesterol; 1922.67 mg sodium.Full Nutrition


Reviews (40)

Read All Reviews

Most helpful positive review

zydecosabrina
08/26/2012
This was an excellent soup!!! I made it 2 wknds in a row. i used veg broth and the second time i made it i added 2 chopped fresh tomatoes and 2 zucchini since i wanted to use them up. I have shared this recipe with my friends.
(25)

Most helpful critical review

Anonymous
03/06/2015
There was ZERO flavor...
48 Ratings
  • 5 Rating Star 32
  • 4 Rating Star 14
  • 1 Rating Star 1
  • 3 Rating Star 1
zydecosabrina
08/26/2012
This was an excellent soup!!! I made it 2 wknds in a row. i used veg broth and the second time i made it i added 2 chopped fresh tomatoes and 2 zucchini since i wanted to use them up. I have shared this recipe with my friends.
(25)
trousseau
09/16/2012
Very Good! I just made this soup very very good and good for you. Very easy too!
(12)
Anonymous
01/02/2013
Delicious! A great soup for a cold winter night. Very satisfying and very nutritious except for the very high sodium content. Try using low sodium broth or do what I did and make your own. I am trying to eat more vegetarian meals so I substituted vegetable broth using the World's Greatest Vegetable Broth recipe from this site. This decreased the sodium content very significantly over buying canned broth. I also used dried kidney beans instead of canned. I cooked about 1/2 cup of them to equal one can. This is also a very economical meal and makes a lot. And on top of all this it is low calorie. You can't go wrong: low cal highly nutritious filling and satisfying and economical too! All in one delicious recipe. Serve with cornbread.
(9)
thebonster
01/13/2014
i only used 32 oz of broth and no parmesan and ended up with a pretty thick but yummy stew. i am usually not a big cabbage fan and am really happy i tried this since in this soup i didn't mind the cabbage at all. thank you for sharing:)
(4)
JennyAndTheBoys
11/14/2014
This was really good! I omitted the butter and kidney beans. Since a lot of the reviews said it was too soupy I included half a chayote squash a handful of green beans and half a big potato (peeled) I added those at the end with the quinoa. I couldn't find my parsley spice so I had to use italian seasoning instead. I also used one quart chicken and the other quart veggie stock (that's what I had on hand). My kids ate this alllllll up no questions or complaints. They said mmmmm.
(3)
stephanie
11/21/2012
This was great! Easy and delicious.
(3)
Anonymous
01/18/2013
I had such high hopes for this soup. It smelled great but it was way too bland. And it was way too soupy! I think only one 32 oz carton of chicken stock is necessary.
(3)
Stephanie J Arps
01/11/2017
This was so easy and so good. I made a couple changes. I added mushrooms and broccoli. And 2 cups of quinoa. Black beans instead of kidney. I cooked the quinoa in a rice cooker. Then added it to the soup on simmer for 10 min. So good my kid is picky and gobbled it up!
(2)
JustCel
01/23/2013
Very easy and solid soup recipe. I agreed with PNH2B's review which stated it came out a bit bland and too their suggestion and cut the broth in half using only one 32oz box. I also used low sodium vegetable broth instead of the chicken. I think the soup turned out great and I'm looking forward to using it again and again. I added fresh avocado as a garnish- I also think adding some tapatio or tabasco would be yummy! Thank you for sharing the recipe!!!
(2)