Vegetable Soup with Chicken Broth, Lima Beans and Quinoa

If you have well intentions and stock up on fresh produce before realizing your week changes and aren’t able to prepare the food you originally planned..try making a homemade soup. It’s a one stop pot of anything you love. Once you get into a rhythm or style, you will quickly learn how easy it is and the formulations are endless for a personalized soup. The other day I made a vegetable soup with chicken stock and added Lima beans and quinoa. I garnished it with some shredded cheddar and fresh parsley. So good! Here is the recipe:


  • 2 c. chopped celery
  • 2 whole onions, chopped
  • 2 c. chopped carrots
  • 2 whole tomatoes diced or 15 oz can diced tomatoes
  • 2 tbsp olive oil
  • 3 tbsp. fresh minced garlic
  • 4 c. of low sodium chicken broth
  • 4 c. water
  • 3 c. Lima beans, frozen
  • 1 c. dried quinoa
  • 1 cup shredded cheddar
  • 1 c. fresh parsley


  • Saute carrots, onions and celery in olive oil and garlic on medium heat.
  • If you are adding in mushrooms, meat or seafood, this is the time.
  • Add in chicken stock, water, tomatoes and Lima beans or any additional vegetables.
  • Bring to a boil for ten minutes, turn down to medium heat. Simmer.
  • Add one cup of dried quinoa until soft. Done!
  • Salt & Pepper as desired. Add a small amount of shredded cheese and a fresh parsley sprig as garnish.


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