Cabbage Quinoa Soup
By Suze
Vegetarian/Vegan - Feel free to use real chicken broth in place of the Vegetarian Better Than Bullion Base if you prefer. Although a very tasty soup, I found that the sweetness of the white corn added a wonderful twist to the flavor. I hope you enjoy.
- 6
- 15 mins
- 45 mins
4.5/5
(52 Votes)
Ingredients
- 1/2 Large Cabbage head chopped
- 2 Large Onions
- 3 Large Green Peppers chopped
- 3 Celery Stalks sliced
- 2 Cups Frozen White Corn
- 1 can Italian Diced Tomatoes
- 1 Cup Cooked Quinoa
- 2 heaping TBS of Vegetarian "No Chicken" Chicken Base by (Better than Bullion)
- 48 oz of Water
- Lawry's Seasoned Salt
- Black Pepper
- Garlic Powder
- Olive Oil
Preparation
Step 1
In a 6 Qt Dutch Oven heat the olive oil and saute the celery, onion and green pepper until tender about 10 mins. Season with salt, pepper & garlic powder to taste. Add the cabbage and cover, lower the heat to a slow simmer (medium/low) stirring occasionally until cabbage softens about 15 mins. Pour in the water and the Quinoa, add No Chicken Base & canned tomatoes then bring up to a boil. Add corn, reduce heat to a slow simmer for approx 15 mins.
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