Skip to main content New<> this month
Get the Allrecipes magazine

Quinoa and Vegetable Soup

Rated as 4.57 out of 5 Stars
1

"This is a hearty soup with lots of vegetables and kidney beans. Quick and easy."
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 280
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. 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.
  2. Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.

Footnotes

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

Nutrition Facts


Per Serving: 280 calories; 12.4 31.8 11.6 23 1923 Full nutrition

Explore more

Reviews

Read all reviews 39
  1. 47 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 sha...

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

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 sha...

Very Good! I just made this soup, very very good and good for you. Very easy too!

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 a...

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 min...

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 (...

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.

This was great! Easy and delicious.

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 ...

This was delicious, with a few changes: Half the liquid, double the quinoa, double the spices, add mushrooms, zucchini, use 2 bullion cubes.