Vibrant Vegetable Soup
This healthy homemade vegetable soup is full of veggies, kale and quinoa. It’s easy to make and good for you, too! This soup makes great leftovers.
Equipment
- 1 large soup pot
- 1 knife
- 1 cutting board
Ingredients
- 2 tbsp oil
- 1 medium onion chopped
- 3 carrots peeled and chopped
- 2 celery stalks chopped
- 2 cups vegetables frozen California Blend and frozen green beans
- 6 cloves garlic
- 1 cup quinoa rinsed, or leftover rice
- 1/2 tsp dried thyme
- 1 28 oz diced tomatoes
- 6 cups low sodium vegetable broth
- 2 bay leaves optional
- 1 pinch red pepper flakes
- 1 15 oz great northern beans or pinto beans
- 1 cup kale chopped, tough ribs removed
- 2 tsp lemon juice
- 1 tsp parmesan cheese grated, optional
- 1/4 tsp black pepper
- 1/2 tsp salt
Instructions
- Warm the olive oil in a large soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
- Pour in the quinoa (if using), broth and the water. Add 1 teaspoon salt, 2 bay leaves (if using) and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Cook for 25 minutes, then remove the lid and add the beans and the chopped greens (if using leftover rice, it should be added now). Continue simmering for 5 minutes or more, until the greens have softened to your liking.
- Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt, pepper and/or lemon juice. Divide into bowls and top with grated Parmesan if desired.
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition Facts
Vibrant Vegetable Soup
Amount per Serving
Calories
229.6
% Daily Value*
Fat
7
g
9
%
Saturated Fat
0.7
g
4
%
Sodium
256
mg
11
%
Potassium
472
mg
10
%
Carbohydrates
35.8
g
12
%
Fiber
7.2
g
26
%
Sugar
3.4
g
Protein
8.1
g
16
%
Vitamin A
9314.3
µg
1035
%
Vitamin C
21.6
mg
24
%
Vitamin K
53
µg
44
%
Calcium
81.7
mg
6
%
Iron
2.4
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
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