Garden Vegetable Quinoa Soup

Garden Vegetable Quinoa Soup might be just the soup you are searching for. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs $1.15 per serving. One portion of this dish contains roughly 9g of protein, 3g of fat, and a total of 203 calories. It is perfect for Autumn. A mixture of spinach, onion, fire roasted canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 649 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes around 50 minutes. It is brought to you by Budget Bytes. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is tremendous. Similar recipes are Garden Vegetable Soup, Garden Vegetable Soup, and Garden Vegetable Soup.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Mince the garlic and dice the onion. Add the olive oil, garlic, and onion to a large pot and saut over medium-low heat until the onions are soft and transparent.While the garlic and onion are cooking, wash and peel the carrots, then slice into -inch thick rounds. Wash the celery and slice into -inch pieces. Add the carrots and celery to the pot and continue to saut until they just begin to soften (about 5 minutes).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.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).After simmering for 25 minutes the quinoa should be slightly translucent and tender. If not, let simmer a few minutes longer. Stir in lb. of frozen spinach until heated through. Taste the soup and add salt or adjust the seasonings if necessary. Serve hot.

 

Step by step:

1. Mince the garlic and dice the onion.

2. Add the olive oil, garlic, and onion to a large pot and saut over medium-low heat until the onions are soft and transparent.While the garlic and onion are cooking, wash and peel the carrots, then slice into -inch thick rounds. Wash the celery and slice into -inch pieces.

3. Add the carrots and celery to the pot and continue to saut until they just begin to soften (about 5 minutes).While the carrots and celery are cooking, rinse the quinoa well with cool running water in a wire mesh sieve.

4. Drain and rinse the kidney beans.

5. 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.

6. 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).After simmering for 25 minutes the quinoa should be slightly translucent and tender. If not, let simmer a few minutes longer. Stir in lb. of frozen spinach until heated through. Taste the soup and add salt or adjust the seasonings if necessary.

7. Serve hot.

Nutrition Information:

covered percent of daily need