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Garden Vegetable Quinoa Soup
Garden Vegetable Quinoa Soup is a low calorie, high fiber, flavor packed meal perfect for your weekend meal prep.
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Mince the garlic and dice the onion. Add the olive oil, garlic, and onion to a large pot and sauté over medium-low heat until the onions are soft and transparent.
garlic ($0.32)4 clovesolive oil ($0.11)1 Tbsp
2
While the garlic and onion are cooking, wash and peel the carrots, then slice into 1/4-inch thick rounds. Wash the celery and slice into 1/4-inch pieces. Add the carrots and celery to the pot and continue to sauté until they just begin to soften (about ⏱️ 5 minutes).
garlic ($0.32)4 clovescarrots ($0.32)3
3
While the carrots and celery are cooking, rinse the quinoa well with cool running water in a wire mesh sieve. Drain and rinse the kidney beans. Add the quinoa, kidney beans, diced tomatoes (with juices), basil, oregano, smoked paprika, and some freshly cracked pepper (about 20 cranks of a pepper mill) to the pot.
carrots ($0.32)3quinoa, uncooked ($1.97)1 cupwater ($0.00)2 cupsdried oregano ($0.10)1 tsp
4
Add the vegetable broth and water to the pot, place a lid on top, and turn the heat up to medium-high. Allow the pot to come to a boil, then turn the heat down to low and let simmer for ⏱️ 25 minutes (make sure it's simmering the entire time, turning the heat up just slightly if it stops).
water ($0.00)2 cups
5
After simmering for ⏱️ 25 minutes the quinoa should be slightly translucent and tender. If not, let simmer a few minutes longer. Stir in 1/4 lb. of frozen spinach until heated through. Taste the soup and add salt or adjust the seasonings if necessary. Serve hot.
quinoa, uncooked ($1.97)1 cup
Nutrition Facts
calories
204.2 kcal
fat Content
3.75 g
serving Size
1 Serving
fiber Content
6.68 g
sodium Content
716.56 mg
protein Content
8.9 g
carbohydrate Content
35.04 g
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