Quinoa and Vegetable Soup Recipe

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Ingredients:

Serving

2 tbsp olive oil
2 tbsp butter
1 onion, chopped
1 clove garlic, minced
1/2 cup diced carrot
1/2 cup chopped celery
2 tbsp dried parsley
1 tsp dried basil
1 bay leaf
1 pinch dried thyme
2 (32 oz) cartons chicken broth
1 (28 oz) can crushed tomatoes
2 cups shredded cabbage
1 (15 oz) can light red kidney beans, drained
1/2 cup quinoa
1/2 cup grated parmesan cheese (optional)

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	202.8 Kcal (849 kJ)
Calories from fat	106.7 Kcal
		% Daily Value*
Total Fat	11.86g	18%
Cholesterol	17.51mg	6%
Sodium	191.68mg	8%
Potassium	319.23mg	7%
Total Carbs	17.52g	6%
Sugars	2.55g	10%
Dietary Fiber	3.57g	14%
Protein	7.19g	14%
Vitamin C	13mg	22%
Vitamin A	0.2mg	5%
Iron	1.5mg	8%
Calcium	137.3mg	14%

Amount Per 100 g
Calories	179.84 Kcal (753 kJ)
Calories from fat	94.62 Kcal
		% Daily Value*
Total Fat	10.51g	18%
Cholesterol	15.53mg	6%
Sodium	169.98mg	8%
Potassium	283.09mg	7%
Total Carbs	15.54g	6%
Sugars	2.26g	10%
Dietary Fiber	3.17g	14%
Protein	6.38g	14%
Vitamin C	11.5mg	22%
Vitamin A	0.1mg	5%
Iron	1.3mg	8%
Calcium	121.8mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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