Cabbage Vegetable Quinoa Soup

WARNING: This soup is not a recipe from the cabbage soup diet. This Cabbage Vegetable Quinoa Soup is rich in protein, nourishing and incredibly satisfying. So, although this soup has a lot of healthy benefits it’s so good it just can’t be considered “diet” material.

After weeks of nonstop holiday gatherings and lots of indulgent dishes, this soup is a welcomed feast in our household. Every bite is packed with fresh vegetables and great flavor from the herbs, garlic and tomatoes. The quinoa adds such a nice texture to the soup, and lots of protein. I could seriously eat this for days. In fact I’m on day three of enjoying it for lunch. Like most soups, this one is better the next day.

Cabbage Vegetable Quinoa Soup comes together very quickly. It’s helpful to have all the ingredients ready to go before you start the process. From start to finish the soup takes about 30 minutes. The hands on time is more like 10-15 minutes. It is a very easy soup to make.

Here is everything you will need:

• Quinoa – rich in protein. Can swap for brown rice or lentils
• Cabbage – green or savoy cabbage, or sub with a few handfuls of spinach or kale.
• Green Beans – can also use zucchini or yellow squash.
• Carrots – I add them after the first boil as I prefer them tender with some crunch.
• Celery – Add the leaves, too!
• Onion – White or yellow ones.
• Garlic
• Herbs – I used dried Italian seasoning blend but you can also use herbs de provence, thyme, rosemary, basil, or oregano. I also finished the soup with fresh parsley. You can do this with fresh dill or basil.
• Tomatoes – I use canned plum tomatoes and chopped them. Feel free to use fire roasted diced tomatoes.
• Beans – I used a can of white beans but you can use kidney, garbanzo – really any bean you’d like.
• Stock – I used my homemade chicken stock.
• Salt + pepper
• Parmesan Cheese – A sprinkle of fresh parmesan right before serving really elevates this dish.

Cabbage Vegetable Quinoa Soup

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Prep Time 5 mins

Cook Time 35 mins

Course Soup

Servings 6

Ingredients

  

• 1/2 Head Green Cabbage
• 1 Cup Quinoa
• 1 Onion, diced
• 4 Carrots, diced
• 2 stalks Celery, diced
• 2 cups Green beans
• 4 cloves Garlic
• 1 28oz Can of Plum or Diced Tomatoes Can use fire roasted
• 6 cups Stock
• 1 can White Beans
• 1 tbsp Italian Seasoning Can also use Herbs de Provence
• 1/2 tsp Red Pepper Flakes Optional
• 1/4 cup Fresh Herbs
• 1 tsp Salt & Pepper each
• 2 tbsp Olive Oil

Instructions

 

• In a large pan over medium heat sauté the onions and celery in 2 tbsp of olive oil. Once the onions are translucent add the herbs, garlic and red pepper flakes. Sauté for another 1-2 minutes.
• Add the quinoa and mix well before adding the tomatoes and stock. Bring to a boil and reduce heat. Cook the mixture at a simmer for about 10 minutes. Add the carrots, cabbage and white beans. Cook at a simmer for another 10-15 minutes.
• Add the green beans and cook for another 2-3 minutes. Salt and Pepper to taste. Turn of the heat and cover the soup with a lid until you're ready to serve.
• Serve the soup with fresh herbs and parmesan cheese.

Keyword Soup, Soup Recipe