Vegetable soup with quinoa

Heart Smart Gluten Free Low Sodium

Are you keen on quinoa (KEEN-wah)? The high-quality protein in quinoa makes this soup a great option for a meat-free meal or for those following a vegetarian diet.


1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons unsalted butter
1 cup diced yellow onion
2 carrots, diced
3 ribs celery, diced
1/2 rutabaga, diced
1/2 teaspoon garlic powder
2 1/2 tablespoons dried parsley
1 teaspoon dried basil
2 bay leaves
1/4 teaspoon dried thyme
3 cups low-sodium vegetable broth
1 28-ounce can no-salt-added diced tomatoes
1/2 cup dry quinoa
2 1/2 cups shredded cabbage
1 15-ounce can low-sodium dark red kidney beans


  1. Heat oil and butter in a large pot over medium heat until melted. Add onion, carrots, celery and rutabaga. Cook until softened (about 5 to 10 minutes). Add garlic, parsley, basil, bay leaf, thyme, vegetable broth and tomatoes. Bring to a boil. Reduce heat and simmer for another 10 minutes.
  2. Rinse quinoa in a fine-meshed sieve.
  3. Add quinoa, cabbage and kidney beans. Cover and cook until quinoa is soft (about 30 to 35 minutes).
  4. Serve warm.


Makes 8 servings

Recipe contains: milk

Carb choices per serving: 2

First Published: 09/12/2014
Last Reviewed: 09/12/2014


For healthful, homemade meals in minutes, store leftover soup in single-serving containers in the freezer. It’s a convenient way to pack a quick lunch for work or school, or add a side salad and bread for a busy weeknight meal.

vegetable soup with quinoa label