Quinoa Vegetable Soup

Serves 6 to 8

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.

Special Diets
Dairy Free
Fat Free
Gluten Free
High Fiber
Low Fat
Low Sodium
Sugar Conscious
Wheat Free
Nutritional Info
Per Serving: Serving size: about 1 cup, 110 calories (35 from fat), 3.5g total fat, 230mg sodium, 15g carbohydrates, (2 g dietary fiber, 4g sugar), 5g protein.
Serves 6 to 8
  • 1 tablespoon expeller-pressed canola oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 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
Serves 6 to 8

In a large saucepot, heat oil over medium-high heat until hot. Add onion and garlic and cook 6 to 8 minutes or until golden and soft. 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 20 minutes or until quinoa is cooked and vegetables are tender. Stir in parsley. 

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