Soup, Vegetable and Quinoa
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 188.5
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 887.2 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 6.3 g
- Protein: 6.3 g
View full nutritional breakdown of Soup, Vegetable and Quinoa calories by ingredient
Number of Servings: 14
Ingredients
-
2 cups Quinoa, dry
4 T Olive Oil
2 Onions, diced
4 stalks Celery, diced
4 Carrots, diced
4 cloves Garlic, minced
1 T Kosher Salt
2 28oz cans Diced Tomatoes
8 cups Water
2 T Better Than Bouillon Vegetable Base
3 cups Green Beans, trimmed and cut small
2 Summer Squash, diced
2 Zucchini, diced
Tips
Makes 28 cups! Use a big stock pot, or half the recipe.
Directions
1. Prepare quinoa. First rinse well under cold water. Then bring to a boil with 4 cups water. Boil for 5 minutes, and reduce to a simmer for 15 minutes. Set aside.
2. Saute onions, carrots, celery, and garlic in olive oil with kosher salt until beginning to brown.
3. Add tomatoes, water, vegetable base, green beans, squash, and zucchini. Simmer for 30 minutes.
4. Add quinoa to soup and mix well.
Serving Size: Makes 14 2-cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user GLACIALMIKE.
2. Saute onions, carrots, celery, and garlic in olive oil with kosher salt until beginning to brown.
3. Add tomatoes, water, vegetable base, green beans, squash, and zucchini. Simmer for 30 minutes.
4. Add quinoa to soup and mix well.
Serving Size: Makes 14 2-cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user GLACIALMIKE.