Kale & Quinoa Vegetable Soup

Kale & Quinoa Vegetable Soup

A medley of Farmers Market Vegetables Makes this Soup Heart Warming in any Season.
Prep Time20 mins
Cook Time25 mins
Cooling Time5 mins
Total Time45 mins
Course: Soup
Cuisine: Mediterranean
Keyword: Fasting, gluten free, no added salt, nutrition, Organic, plant based, recipe, soup, wfpb
Servings: 8 servings
Calories: 238.5kcal
Author: teddieddie

Ingredients

Step 1 In one Bowl Combine – Set Aside

  • 16 oz Diced Tomatoes* About 2 large tomatos
  • 2 cup Kale* Chopped
  • 1/4 cup Quinoa* Color of your choice
  • 1/2 Large Onion* Diced
  • 1 Large Carrot* Chopped
  • 1 clove Garlic* chopped
  • 1 tbsp Fresh parsley Chopped
  • 1 tbsp Fresh Basil Chopped
  • 1 tsp Pepper
  • 1 tsp Rosemary
  • 1 tsp Cumin
  • 1 tsp Celery seed
  • 1 Lemon* squeezed/whole

Step 2: In a Microwave Safe Bowl Combine

  • 1 lbs Butternut Squash* Cubed
  • 1/2 Left over Onion* Chopped Big

Step 3: Boil

  • 4 Cups Vegetable Stock* Low Sodium
  • 2 Cups Water

Step 4: (Last 5 Minutes) ADD

  • 1 16oz Can Navy Beans* (In Kombu Seaweed)

Instructions

  • 1. Prepare All of the Ingredients from “STEP 1” & set aside.
    2. Prepare the ingredients from “STEP 2” and microwave on high for 4-8 minutes. While that is microwaving go to the next step.
    3. Add The ingredients from “STEP 3” to a large kettle and cover.
    4. When the stock begins to boil, place all the ingredients from STEP 1, 2, & 3, into the kettle. – Simmer 25 minutes – Stir appropriately
    5. When 5 Minutes is left place the Navy beans into the soup and stir
    6. Wait 5 minutes before serving
    7. ENJOY!

Notes

* All Ingredients are Organic – but they don’t necessarily have to be
Wash and rinse all produce and grains before using. Remember to rinse your beans to reduce sodium unless you use Eden Organic beans which are soaked in Kombu Seaweed and Water. 
The soups will taste about 5-6 Days in a refrigerator. 
As always, taste best when it sits longer!