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Yields4.5 Servings
Prep Time45 mins
Kale and quinoa soups
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

You Will Also Need
 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
Here's What You Do
  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.

Ingredients

You Will Also Need
 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

Here's What You Do
1
  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 Vegetable Soup

Recipe Adaptations

Vegan

This protein rich soup with quinoa was designed for vegetarians. Simple and delish!

You Will Also Need: 

  • 6 cups vegetable broth (48 oz.)
  • 12-16 oz. butternut squash, peeled and cubed (2-3 cups) (find fresh in your produce department or use frozen)
  • 1 can (14 oz.) petite diced tomatoes

Here’s What You Do: 

  1. In a 4-quart pot, bring broth to a boil.
  2. Reduce heat and add soup mix, stir in tomatoes, and butternut squash.
  3. Return to a simmer, cover, and cook for 25 minutes.
  4. Turn off heat and allow to stand for 10 minutes.
  5. Serve this delightful whole grain and vegetable soup with crusty white bread.

Slow Cooker

We do not recommend using a pressure cooker due to the short cooking time on the stovetop.

Pressure Cooker

We do not recommend using a pressure cooker due to the short cooking time on the stovetop.

Recipe Variations

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!

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

  • To boost vegetables, add 1 box of frozen peas or 2 cups fresh, shredded Brussel sprouts in the final 10 minutes of cooking time.
  • To reduce sodium: use a low-sodium broth, bone broth, or stock.
  • For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
  • For added nutrition: look in your fridge/garden and add any vegetables you have on hand!