Budget Bytes · by Beth Moncel★ 4.4 (66)
Garden Vegetable Quinoa Soup
NUTRITION · PER SERVING50M COOK
CAL 9%·PRO 15%
CARBS 30G67% OF CAL
6G FIBER19G OTHER5G TOTAL SUGAR
FAT 4G18% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, broth-based vegetable soup with kidney beans and quinoa, aromatic with basil and oregano. A low-calorie, high-fiber meal perfect for meal prep.
mainamericansoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 Tbsp olive oil ($0.11)
- 1 yellow onion ($0.25)
- 4 cloves garlic ($0.32)
- 3 carrots ($0.32)
- 3 ribs celery ($0.44)
- 1 15oz. can kidney beans ($0.69)
- 1 15oz. can fire roasted diced tomatoes ($1.35)
- 1/2 tsp dried basil ($0.05)
- 1 tsp dried oregano ($0.10)
- 1/2 tsp smoked paprika ($0.05)
- Freshly cracked black pepper ($0.05)
- 1 cup quinoa, uncooked ($1.97)
- 4 cups vegetable broth* ($0.54)
- 2 cups water ($0.00)
- 1/4 lb. frozen spinach ($0.40)
At a glance
PER SERVING · TIME 50M
CAL 9%·PRO 15%
CARBS 30G67% OF CAL
6G FIBER19G OTHER5G TOTAL SUGAR
FAT 4G18% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 619mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 563mg
- Calcium
- 101mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 619MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.