This quinoa and vegetable soup with kidney beans is a hearty, satisfying soup that's easy to make.
Ingredients
- olive oil: 2 Tbsp
- butter: 2 Tbsp
- onion: 1 piece (chopped)
- carrot: 0.5 cup (diced)
- celery: 0.5 cup (chopped)
- clove garlic: 1 piece (minced)
- chicken broth: 2 cartons (32 ounce cartons)
- tomatoes: 1 can (28 ounce can, crushed)
- parsley: 2 Tbsp (dried)
- basil: 1 tsp (dried)
- bay leaf: 1 piece
- pinch dried thyme: 1 piece
- cabbage: 2 cups (shredded)
- light red kidney beans: 1 can (15 ounce can, drained)
- quinoa: 0.5 cup
- Parmesan cheese: 0.5 cup (grated, optional)
Metric Conversion
Stages of cooking
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Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook and stir until softened, 3 to 5 minutes. Stir in chicken broth, tomatoes, parsley, basil, bay leaf, and thyme; bring to a boil. Reduce heat and simmer until heated through, about 5 minutes.
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Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.
