This hearty Quinoa Kale & Veggie Soup is made by gathering a variety of fresh ingredients and cooking them down into a delicious and filling meal. The addition of quinoa makes it extra robust and satisfying.
1. In a large pot, heat about 2 tablespoons of olive oil.
2. Add in 1/2 chopped sweet onion, 2 large carrots (peeled and chopped), 1 stalk of celery (chopped), and about 3 cups of chopped veggies (such as sweet potato, zucchini, and a pepper). Cook on medium/high for about 10 minutes.
3. Then add 1 teaspoon of salt, some freshly ground black pepper, 2 cloves of minced garlic, and your favorite seasonings (like oregano, bay leaves, red pepper flakes, and thyme). Cook for about 1 minute until you can smell the garlic.
4. Next, add 1 can of crushed tomatoes (14 oz) and 1 can of diced tomatoes (14 oz), 1 cup of rinsed quinoa, 32 oz of veggie broth, and 3 cups of water (or more veggie broth if preferred).
5. Cover the pot, bring to a boil, then lower to a simmer and cook for about 30 minutes, until the quinoa is cooked.
6. Add 1 can of beans (such as cannellini beans – this is optional). Cook for another 3 minutes.
7. Finally, add your washed and chopped kale and simmer for another 3 minutes.
8. Taste the soup, adjust the seasonings as needed, and enjoy!
