Quinoa Vegetable Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable and quinoa soup enriched with pinto beans, corn, and Cajun seasoning, made easy in an Instant Pot or slow cooker. Filling and flavorful with complex spice notes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 6- 2 tablespoons olive oil
- 1/2 cup finely diced yellow onion
- 1/2 cup thinly sliced carrots
- 1/2 cup sliced celery
- 2 teaspoons minced garlic
- 1 (6-ounce) can tomato paste
- 1 (14.5-ounce) can fire-roasted crushed tomatoes (or diced tomatoes)
- 1 (16-ounce) pound boneless, skinless chicken thighs (or breasts, see note 1)
- 1 (15.5-ounce) can pinto beans (drained and rinsed)
- 1-1/2 cups frozen corn (or 1 can)
- 3/4 cup tri-colored quinoa (or plain)
- 1 large orange
- 5 cups chicken stock (or broth, I like Swanson’s)
- 2 bay leaves
- 2 teaspoons cajun seasoning (see note 2)
- 1 teaspoon chicken bouillon powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper
- Toppings as desired (see note 3)
At a glance
PER SERVING · TIME 320M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5h
- Sodium
- 972mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1177mg
- Calcium
- 116mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 972MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.