WebInstructions. Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, …
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Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes.
How to make this low carb vegetable soup recipe. Step 1: First you start with the mushrooms and the spices. Saute them in a large soup pot. Step 2: Once the mushrooms are almost cooked, add in the vegetables, tomato paste, water and bouillon. Bring to a boil and then turn it down to a simmer and let those cook for about 20 minutes.
Directions Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Stir cabbage, kidney beans, and quinoa into the soup.
This low carb & low calorie vegetable soup is my super tasty version of that cabbage soup everyone makes. It's full of flavor and healthy vegetables and easy to freeze. Each serving has only 70 calories and 5.1g net carbs. In a large soup pot, add the oil and heat to medium high. Add in the mushrooms and all the spices except the garlic.