Food Faith Fitness · by Lori Mauer★ 4.0 (1)
Quinoa Soup
NUTRITION · PER SERVING50M COOK
CAL 22%·PRO 34%
CARBS 71G66% OF CAL
13G FIBER47G OTHER12G TOTAL SUGAR
FAT 10G21% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming, plant-based soup loaded with quinoa, white beans, kale, and vegetables. Naturally vegan and gluten-free, it's hearty enough to be a complete meal.
mainamericansoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 carrots (peeled and chopped)
- 3 celery ribs (chopped)
- 5 garlic cloves (minced)
- 1/2 teaspoon dried thyme
- 1 can diced tomatoes (28 ounces)
- 1 cup quinoa (rinsed)
- 6 cups low-sodium vegetable broth
- 2 bay leaves
- 1/4 teaspoon red pepper flakes (optional)
- 1 can white beans (15 ounces) (drained)
- 1 1/2 cups chopped kale
- 2 teaspoons lemon juice
- Salt and pepper (to taste)
- Fresh herbs (chopped, for garnish, optional)
At a glance
PER SERVING · TIME 50M
CAL 22%·PRO 34%
CARBS 71G66% OF CAL
13G FIBER47G OTHER12G TOTAL SUGAR
FAT 10G21% OF CAL
1G SAT9G 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
- 1119mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1105mg
- Calcium
- 237mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1119MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.