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Quinoa Vegetable Soup

Serves 6 to 8
Time 45 min
A combination of vegetables and beef broth make this Bolivian-inspired quinoa soup a tasty and satisfying meal. Inspired by Whole Planet Foundation® microcredit client recipes. Watch our how-to video.
Ingredients
  • 1 tablespoon canola oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 Roma tomatoes, chopped
  • 1 red bell pepper, chopped
  • 1 large turnip, peeled and cut into 1/2-inch pieces
  • 1/2 cup quinoa, rinsed and drained
  • 4 cups low-sodium beef broth
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons chopped fresh parsley
Method

In a large saucepot, heat oil over medium-high heat until hot. 

Add onion and garlic and cook until golden and soft, 6 to 8 minutes. 

Stir in tomatoes, bell pepper, turnip, quinoa, broth, 1 cup water and salt. Bring to a boil over high heat.

Reduce heat to medium-low, cover and cook until quinoa is cooked and vegetables are tender, about 20 minutes. Stir in parsley.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 tablespoon canola oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 Roma tomatoes, chopped
  • 1 red bell pepper, chopped
  • 1 large turnip, peeled and cut into 1/2-inch pieces
  • 1/2 cup quinoa, rinsed and drained
  • 4 cups low-sodium beef broth
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons chopped fresh parsley