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Quinoa and Vegetable Soup

Rated as 4.67 out of 5 Stars
1

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

1 h 15 m servings 280
Original recipe yields 6 servings

Directions

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  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

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Reviews

Read all reviews 40
  1. 48 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
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    Rated as 2 out of 5 Stars
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    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.

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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 some leftover quinoa to use in this. It was really good! As with most soups, it was better the second day. I put in a little salt...maybe half a teaspoon. Canned tomatos and beans vary...

This soup was amazing. We are vegetarian, so I used vegetable stock instead of chicken stock. I was slightly worried it would affect the taste, but it was delicious. Instead of red kidney bea...

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 sod...

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.