Quinoa Vegetable Soup Recipes

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QUINOA AND VEGETABLE SOUP



Quinoa and Vegetable Soup image

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

Provided by GIMESUN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 16

2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
½ cup diced carrot
½ cup chopped celery
2 tablespoons dried parsley
1 teaspoon dried basil
1 bay leaf
1 pinch dried thyme
2 (32 ounce) cartons chicken broth
1 (28 ounce) can crushed tomatoes
2 cups shredded cabbage
1 (15 ounce) can light red kidney beans, drained
½ cup quinoa
½ cup grated Parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 279.7 calories, Carbohydrate 31.8 g, Cholesterol 23.5 mg, Fat 12.4 g, Fiber 8.5 g, Protein 11.6 g, SaturatedFat 4.3 g, Sodium 1922.7 mg, Sugar 6.9 g

VEGETABLE SOUP WITH QUINOA



Vegetable Soup with Quinoa image

This soup is made mostly of alkaline vegetables and is great for a detox. I crumble brown rice crackers on it before serving.

Provided by HDKMN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 10

Number Of Ingredients 16

3 tablespoons olive oil
3 medium onions, chopped
2 green bell peppers, chopped
1 carrot, diced
1 stalk celery, diced
6 cloves garlic, minced
3 tablespoons ground cumin
1 teaspoon chili powder
1 (28 ounce) can crushed tomatoes
10 green chile peppers, seeded and minced
8 cups vegetable broth
1 (15 ounce) can chickpeas, drained
½ cup quinoa
salt and ground black pepper to taste
1 ½ cups frozen corn, thawed
1 avocado - peeled, pitted, and diced

Steps:

  • Heat oil in a large stock pot over medium heat. Stir in onions, bell peppers, carrot, celery, garlic, cumin, and chili powder. Cook until vegetables are tender, about 10 minutes.
  • Mix in crushed tomatoes and green chile peppers. Pour in broth, chickpeas, and quinoa. Season with salt and pepper. Bring to a boil; reduce heat to low and simmer for 30 minutes.
  • Mix corn into the soup until heated through, about 5 minutes. Serve in bowls and top with avocado.

Nutrition Facts : Calories 252.7 calories, Carbohydrate 39 g, Fat 9.3 g, Fiber 8.2 g, Protein 7.8 g, SaturatedFat 1.2 g, Sodium 592 mg, Sugar 8.1 g

CHICKEN AND QUINOA SOUP



Chicken and Quinoa Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 medium onion, sliced
3 stalks celery, chopped
2 cups roughly chopped carrots
1 teaspoon Cajun seasoning, plus more for topping
1 cup quinoa
1 quart fat-free low-sodium chicken broth
Kosher salt and freshly ground pepper
2 cups chopped broccoli florets
2 1/2 cups shredded rotisserie chicken (white meat only), skin removed
2 tablespoons low-fat sour cream

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
  • Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.
  • Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste.

HEARTY QUINOA AND WHITE BEAN SOUP



Hearty Quinoa and White Bean Soup image

Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact. Quinoa adds a lovely bit of texture, and beans - practically any variety will do - add heft and a wonderful creaminess as they break down in the broth. This recipe begs to be tampered with, so feel free to add more beans, vegetables, quinoa or fresh herbs. One reader even added a few cups of cooked pasta. It's almost impossible to mess up, so don't hold back.

Provided by Jeff Gordinier

Categories     dinner, weekday, main course

Time 45m

Yield 6 servings (about 2 1/2 quarts)

Number Of Ingredients 13

1/4 cup light olive oil
2 medium onions, finely chopped
2 medium carrots, peeled and finely chopped
2 stalks celery, trimmed and finely diced
1 can (14 1/2 ounces) cannellini or other white beans, drained
2 cloves garlic, finely chopped
1 can (14 1/2 ounces) chopped tomatoes, with their juices
7 cups vegetable stock
1/3 cup quinoa
1/4 cup chopped parsley
1 tablespoon chopped fresh oregano, rosemary or thyme
1 bay leaf
Sea salt and ground black pepper

Steps:

  • Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onions, carrots and celery, and sauté until barely tender, about 5 minutes. Add beans and garlic and stir for 2 minutes.
  • Stir in tomatoes and their juices, and vegetable stock. Simmer for 20 minutes.
  • Add quinoa, parsley, oregano or other herb, and bay leaf. Cover and simmer until quinoa is cooked, 12 to 15 minutes. Season with salt and pepper to taste. Remove bay leaf and serve.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1155 milligrams, Sugar 5 grams

ECUADOREAN QUINOA AND VEGETABLE SOUP



Ecuadorean Quinoa and Vegetable Soup image

I have tried several recipes using quinoa and never liked any of them until this one. It is important to rinse this grain very, very well to get rid of the bitter taste. This is an adapted Moosewood recipe.

Provided by ratherbeswimmin

Categories     Grains

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup raw quinoa
2 tablespoons olive oil
2 cups chopped onions
1 teaspoon salt
1 cup diced potato
1 cup chopped red bell peppers or 1 cup green bell pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
3 cups water (I prefer vegetable stock) or 3 cups vegetable stock (I prefer vegetable stock)
1 1/2 cups chopped fresh tomatoes
1 cup diced zucchini or 1 cup yellow squash
1 tablespoon fresh lemon juice

Steps:

  • Rinse the quinoa very well in a fine mesh strainer under running water; set aside to drain.
  • Heat the oil in a large soup pot.
  • Add in the onions and salt; cover and cook over medium heat for 5 minutes--stir every now and then.
  • Add in the drained quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine.
  • Cover and bring to a boil; lower heat and simmer for 10 minutes.
  • Add in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender.
  • Add in the lemon juice; stir to combine.
  • Serve.

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