Vegetable Soup Recipe ∶ Quinoa Vegetable Soup

I had never heard of quinoa until I went to Peru and discovered a delicious, traditional soup. There are a lot of ingredients, but it is worth the work!

Ingredients

• 1 tablespoon vegetable oil
• ⅓ cup quinoa
• 1 carrot, diced
• 1 stalk celery, diced
• ½ onion, finely chopped
• ½ green bell pepper, seeded and chopped
• 2 cloves garlic, crushed
• 2 (15 ounce) cans chicken broth
• 3 ½ cups water
• 2 large tomatoes, finely chopped
• ¼ head cabbage, chopped
• salt and pepper to taste
• ¼ cup chopped fresh parsley, for garnish

Cooking Directions

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.
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.

Nutrition Facts

• calories132.6
• carbohydrateContent20.1 g
• cholesterolContent3.5 mg
• fatContent4 g
• fiberContent3.8 g
• proteinContent4.9 g
• saturatedFatContent0.5 g
• sodiumContent893.2 mg
• sugarContent4.7 g