The Simple Veganista · by Julie | The Simple Vegansita★ 5.0
VEGTABLE QUINOA SOUP
NUTRITION · PER SERVING55M COOK
CAL 15%·PRO 28%
CARBS 61G82% OF CAL
12G FIBER11G ADDED8G INTRINSIC31G OTHER19G TOTAL SUGAR
FAT 2G6% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable and quinoa soup loaded with carrots, celery, cabbage, and zucchini in a seasoned broth. This vegan soup is comforting and nourishing, perfect for lunch or dinner any day of the week.
mainamericansoupbeans🥘 pressure cooker🫕 dutch oven🍲 stockpot⏲️ slow cookerdairy freegluten freeveganvegetarian
View the full recipe on The Simple Veganista →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large carrots, sliced or diced
- 2 stalks celery, sliced
- 1 onion, diced
- 1/4 head of cabbage, chopped
- 2 medium zucchini, cut in half & sliced
- 1 can (14 oz.) diced tomatoes with juices (pref. fire roasted)
- 2 cans (14 oz.) beans of choice, drained and rinsed (I used one can white beans & one can three bean medley)
- 1/3 cup dry quinoa
- 2 teaspoons herbes de provence or 1 teaspoon each thyme & rosemary
- 1/2 teaspoon garlic powder
- pinch of red pepper flakes, optional
- 6 cups water or vegetable broth
- mineral salt & fresh cracked pepper, to taste
At a glance
PER SERVING · TIME 55M
CAL 15%·PRO 28%
CARBS 61G82% OF CAL
12G FIBER11G ADDED8G INTRINSIC31G OTHER19G TOTAL SUGAR
FAT 2G6% OF CAL
0G SAT2G 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
- 45m
- Sodium
- 973mg
- Total sugar
- 19g
- Added sugar
- 11g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1071mg
- Calcium
- 216mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 973MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.