Quinoa Vegetable Soup

Peppers, onions, cabbage, tomatoes, and chicken stock are simmered with quinoa in this delicious, traditional Peruvian soup. There are a lot of ingredients, but it is worth the work!

• Preparation Time: 35 mins
• Cooking Time: 25 mins
• Total Time: 60 mins
• Calories: 133 Calories

Ingredients

• 1 tablespoon vegetable oil
• salt and pepper to taste
• 1 stalk celery, diced
• 2 cloves garlic, crushed
• 1 carrot, diced
• ¼ cup chopped fresh parsley, for garnish
• 3 ½ cups water
• ½ green bell pepper, seeded and chopped
• ½ onion, finely chopped
• ⅔ cup quinoa
• 2 (15 ounce) cans chicken broth
• 2 large tomatoes, finely chopped
• ¼ head cabbage, chopped

Recipe Instructions

Step 1

Heat the vegetable oil in a large pot on medium-high heat. Stir in the quinoa, carrot, celery, onion, bell pepper, and garlic. Cook for a few minutes, until lightly browned, stirring frequently.

Step 2

Pour in the chicken broth, water, tomatoes, and cabbage. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until the quinoa and vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Garnish with parsley before servings.