Quinoa Vegetable Soup


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!

Prep Time:
35 mins
Cook Time:
25 mins
Total Time:
1 hrs
6 servings


  • 1 tablespoon vegetable oil

  • 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


  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.

Nutrition Facts (per serving)

133 Calories
4g Fat
20g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 133
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 4mg 1%
Sodium 893mg 39%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 5g
Vitamin C 38mg 191%
Calcium 46mg 4%
Iron 2mg 8%
Potassium 401mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.