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Cabbage Quinoa Soup


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.

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Rate this recipe 4.5/5 (52 Votes)


  • 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


Servings 6
Preparation time 15mins
Cooking time 45mins


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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