50m$9.71Quinoa Vegetable Soup
An Andean-style vegetarian soup with quinoa, carrots, celery, cabbage, tomatoes, and vegetable broth. It is hearty, plant-based, and straightforward for a home cook.
- Cuisine
- Andean-inspired
- Energy
- 154 calories per serving
- Protein
- 4.1 g per serving
- Carbs
- 27.4 g per serving
- Fat
- 3.7 g per serving
- Sodium
- 1164 mg per serving
Shopping options
olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
smoked paprika
0.5 Teaspoon
Spice Islands Smoked Paprika, 2.1 oz
2%
kosher salt
1 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
1%
quinoa, rinsed
0.75 Cup
Kroger® Quinoa
28%
yellow onion, diced
1 Count
Kroger® Yellow Onion 3 lb Bag
17%
ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
vegetable broth
6 Cup
Swanson® Vegetable Broth, 32 oz Carton
75%
celery, diced
2 Count
Sleeved Celery
25%
carrots, diced
2 Count
Kroger® Whole Carrots
13%
canned diced tomatoes, undrained
1 Can
Kroger Diced Tomatoes
100%
green cabbage, thinly sliced
3 Cup
Green Cabbage
19%
garlic, minced
3 Count
Garlic
30%
Cost Summary
· only what you use
per serving · 6 servings
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Cook this recipe
- vegetable broth-6 cups
- carrots-2 medium
- celery-2 stalk
- yellow onion-1 medium
- garlic-3 cloves
- green cabbage-3 cups
- canned diced tomatoes-1 can
- quinoa-0.75 cups
- olive oil-1 tbsp
- ground cumin-1 tsp
- kosher salt-1 tsp
- smoked paprika-0.5 tsp
Rinse the quinoa in a fine-mesh strainer, then dice the carrots, celery, and onion, mince the garlic, and thinly slice the cabbage.
Use a stable cutting board and keep fingers tucked while chopping vegetables.
Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, then cook for 5 minutes until the vegetables begin to soften.
Use caution when adding vegetables to hot oil to reduce splattering.
Stir in the garlic, ground cumin, smoked paprika, and kosher salt. Cook for 30 seconds until the garlic is fragrant and the spices are evenly mixed.
Add the cabbage, canned diced tomatoes with their juices, and vegetable broth. Bring to a boil, then stir well to loosen any browned bits from the bottom of the pot.
Stir carefully when the soup is boiling to avoid hot splashes.
Stir in the rinsed quinoa. Reduce the heat to a gentle simmer, partially cover the pot, and cook for 18 to 20 minutes until the quinoa is tender and the cabbage is softened.
Open the lid away from your face to avoid hot steam.
Taste the soup and adjust seasoning if needed. Let it rest for 5 minutes off the heat before serving hot.
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