Yields4.5 Servings
Prep Time45 mins
West Coast Kale and Quinoa Vegetable Soup in bowl
Nutrition Facts

Serving Size 3 tbsp. dry mix

Servings 4.5


Amount Per Serving
Calories 60Calories from Fat 5
% Daily Value *
Total Fat .5g1%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 10mg1%
Total Carbohydrate 12g4%
Dietary Fiber 1g4%
Sugars 2g
Protein 2g4%

Vitamin A 25%
Vitamin C 25%
Calcium 4%
Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

West Coast Kale and Quinoa
Vegetable Soup

Ingredients
 6 cups Chicken or vegetable broth
 12 -16 oz. Cubed butternut squash, peeled and cubed (find fresh in your produce department or use frozen)
 14 oz Can petite diced tomatoes
Directions

1. In a 4-quart pot bring broth to a simmer on stovetop.

2. Place fresh butternut squash in microwave bowl, covered, and microwave on high for 6 minutes.

3. Add contents of West Coast Kale & Quinoa Vegetable Soup Mix to soup pot.

4. Stir in tomatoes and partially cooked squash, and cover soup pot. Bring back to a simmer for 25 minutes.

5. Turn off heat and allow to stand for 10 minutes. Serve this delightful whole grains and vegetable soup with crusty white bread.

West Coast Kale and Quinoa Soup in bowl with mix pack, spoon and napkin

Nutrition Tips

To boost vegetables, add 1 box of frozen peas or 2 cups fresh, shredded Brussel sprouts in final 10 minutes of cooking time.

To further boost whole grains, serve soup with crusty whole grain bread.

To give a Mediterranean twist, top each serving with 1 tablespoon chopped, unsalted walnuts.

To cut sodium, prepare with no salt added, canned diced tomatoes and low sodium broth. To cut sodium further, substitute water for half of the broth.

Inventive Variation

For a quinoa-based casserole dish, use four instead of six cups broth and add 2 cups cut up cooked chicken along with the squash and tomatoes. Follow recipe as written and serve with green salad!

Ingredients

Ingredients
 6 cups Chicken or vegetable broth
 12 -16 oz. Cubed butternut squash, peeled and cubed (find fresh in your produce department or use frozen)
 14 oz Can petite diced tomatoes

Directions

Directions
1

1. In a 4-quart pot bring broth to a simmer on stovetop.

2

2. Place fresh butternut squash in microwave bowl, covered, and microwave on high for 6 minutes.

3

3. Add contents of West Coast Kale & Quinoa Vegetable Soup Mix to soup pot.

4

4. Stir in tomatoes and partially cooked squash, and cover soup pot. Bring back to a simmer for 25 minutes.

5

5. Turn off heat and allow to stand for 10 minutes. Serve this delightful whole grains and vegetable soup with crusty white bread.

West Coast Kale and Quinoa Soup in bowl with mix pack, spoon and napkin

Nutrition Tips
6

To boost vegetables, add 1 box of frozen peas or 2 cups fresh, shredded Brussel sprouts in final 10 minutes of cooking time.

To further boost whole grains, serve soup with crusty whole grain bread.

To give a Mediterranean twist, top each serving with 1 tablespoon chopped, unsalted walnuts.

To cut sodium, prepare with no salt added, canned diced tomatoes and low sodium broth. To cut sodium further, substitute water for half of the broth.

Inventive Variation
7

For a quinoa-based casserole dish, use four instead of six cups broth and add 2 cups cut up cooked chicken along with the squash and tomatoes. Follow recipe as written and serve with green salad!

West Coast Kale and Quinoa
Vegetable Soup

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