Quinoa adds protein, fiber, and a belly filling quality that vegetables don’t usually give me on their own. If you’re not into quinoa, you can try another grain like pearled barley, or even pasta or rice. Just be aware that the cooking time for other grains, pasta, and rice will not be the same as the quinoa.
This Garden Vegetable Quinoa Soup will freeze great, so don’t be frightened by the 10 cup yield! That just makes it great for your weekly meal prep. Make a huge batch, stash 4-5 portions in the fridge for the week ahead and then freeze the remaining portions for the future when you’re running low on funds or time to cook.
P.S. Serve this soup with a couple slices of garlic toast and you’ll be in fall soup heaven!
Garden Vegetable Quinoa Soup is a low calorie, high fiber, flavor packed meal perfect for your weekend meal prep.
Total Cost $6.87 recipe / $0.86 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings
8
(1.25 cup each)
INGREDIENTS
- 1 Tbsp olive oil $0.11
- 1 yellow onion $0.25
- 4 cloves garlic $0.32
- 3 carrots $0.32
- 3 ribs celery $0.44
- 15 oz. can kidney beans $0.69
- 15 oz. can fire roasted diced tomatoes $1.35
- 1/2 tsp dried basil $0.05
- 1 tsp dried oregano $0.10
- 1/2 tsp smoked paprika $0.05
- Freshly cracked pepper $0.05
- 1 cup uncooked quinoa $1.97
- 4 cups vegetable broth* $0.54
- 2 cups water $0.00
- 1/4 lb. frozen spinach $0.40
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