The Simple Veganista · by Julie | The Simple Veganista★ 5.0
Tex-Mex Quinoa Vegetable Soup
NUTRITION · PER SERVING—
CAL 31%·PRO 56%
CARBS 103G67% OF CAL
24G FIBER56G OTHER22G TOTAL SUGAR
FAT 14G20% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty, oil-free quinoa and vegetable soup with beans, corn, and Tex-Mex spices. Adaptable, wholesome, and quick to prepare.
mainmexicansoupbeans🥘 pressure cooker🫕 dutch oven⏲️ slow cookerdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 scant cup dried quinoa
- 1/2 large yellow onion
- 3 large carrots, sliced
- 2 celery ribs, sliced
- 1 medium zucchini, sliced
- 1 can (14 oz.) corn, drained
- 1 can (14 oz.) diced tomatoes with green chilies, with juices (fire roasted pref.)
- 2 cans (14 oz.) beans (red, pinto, black, kidney or white beans), drained and rinsed
- 3 – 4 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 2 bay leaves
- 6 cups vegetable broth
- salt + pepper, to taste
- avocado, diced
- chopped cilantro
- lime wedges
At a glance
PER SERVING
CAL 31%·PRO 56%
CARBS 103G67% OF CAL
24G FIBER56G OTHER22G TOTAL SUGAR
FAT 14G20% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 2268mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1469mg
- Calcium
- 206mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 2268MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.