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Quinoa and Vegetable Soup
Quinoa and Vegetable Soup
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Hearty quinoa and vegetable soup, topped with Parmesan for a delicious weeknight meal.
Ingredients:
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 0.5 cup diced carrot
  • 0.5 cup chopped celery
  • 1 clove garlic, minced
  • 2 (32 ounce) cartons chicken broth
  • 1 (28 ounce) can crushed tomatoes
  • 2 tablespoons dried parsley
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1 pinch dried thyme
  • 2 cups shredded cabbage
  • 1 (15 ounce) can light red kidney beans, drained
  • 0.5 cup quinoa
  • 0.5 cup grated Parmesan cheese
Instructions:
  • In a large pot or Dutch oven over medium heat, heat olive oil and butter. Saute onion, carrot, celery, and garlic until softened, about 3 to 5 minutes. Add chicken broth, tomatoes, parsley, basil, bay leaf, and thyme. Bring to a boil, then lower heat and simmer for 5 minutes until heated through.
  • Mix cabbage, kidney beans, and quinoa into the soup. Simmer covered until quinoa is tender, about 30 minutes. Top each serving with Parmesan cheese for extra deliciousness.

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