Creamy Quinoa and Vegetable Soup recipe

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Ingredients

2 cups beef broth
½ cup water
½ cup quinoa
3 green onions, chopped
1 (8 ounce) can sliced mushrooms, drained
1 cup fresh green beans, trimmed and cut into 1 inch pieces
1 tablespoon chopped fresh tarragon
1 (5 ounce) can evaporated milk
1 pinch salt and pepper to taste

Nutrition Info

320.9 calories
carbohydrate: 45.9 g
cholesterol: 20.3 mg
fat: 8.9 g
fiber: 8.1 g
protein: 17.1 g
saturatedFat: 3.8 g
servingSize: -
sodium: 1350.2 mg
sugar: 10.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring the beef broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium, cover, and cook 5 minutes. Stir in the green onions, mushrooms, green beans, and tarragon, continue cooking until the green beans are tender, about 5 minutes. Stir in the evaporated milk, and season to taste with salt and pepper. Simmer 2 more minutes until heated through.

Recipe Yield

2 servings

Recipe Note

This is a very quick and easy soup. Quinoa is a grain found in most health food stores, and many large grocery stores. It is a complete protein containing all 8 amino acids, so serve this soup with a whole-wheat roll for a filling and nutritious lunch.

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