Thursday, September 29, 2016

Quinoa, Kale & White Bean Soup



It has been a rainy and chilly week here in Michigan, and nothing makes me happier in dreary weather than a piping hot bowl of soup. I just love soup for so many reasons. It's very easy to prepare, usually pretty inexpensive to make, feeds a crowd and it makes your house smell amazing. What's not to love?

This soup was very inexpensive to make. I had everything in my pantry or fridge already except the kale. Chances are the same will be true for you too. I love it when a recipe doesn't require me to buy a whole bunch of ingredients. The more simple, the better.

This is a vegetarian recipe, but if you are someone who MUST have meat (or have a hubby that does), boneless skinless chicken breasts would be a great addition. Dice the chicken breast and cook it in the pan at the same time as the vegetables.

For those of you who eat the Trim Healthy Mama way, this soup is an E (with or without the meat).

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Quinoa, Kale & White Bean Soup  (THM:E, vegetarian, gluten-free, sugar-free) Serves 6-8

  • 2 t. olive oil
  • (1) large carrot, peeled and diced
  • (1) large celery stalk, diced
  • (1) medium yellow onion, diced
  • (4 ) cloves of garlic, minced
  • 4 c. water
  • 4 c. vegetable stock
  • 1/2 c. quinoa, rinsed very well
  • (2) 15 oz. cans of Great Northern beans, drained and rinsed
  • 2-3 t. of salt, taste and add more salt if needed
  • 1 t. rosemary
  • 1 t. Italian seasoning
  • 3/4 t. onion powder
  • 3/4 t. garlic powder
  • 1 t. black pepper
  • 6 c. kale, hard stem removed and chopped
  • 1 T. red wine vinegar
  1. In a large stock pot, heat the olive oil over medium heat. Add the carrot, celery and onion and saute for about 8 minutes, or until the onion is translucent. Put the garlic in the pan and saute for 1 minute more, stirring constantly.
  2. Pour the water and vegetable stock in the pot and turn on high. Bring to a boil and add the quinoa, beans and seasonings to the pot. Reduce the heat to medium low and cover. Set a timer for 10 minutes.
  3. When the timer goes off, put the kale in the pot, stir, and put the lid back on and set a timer for 15 minutes. 
  4. Once the timer goes off check to see if  the quinoa is cooked completely. If the quinoa is done, turn off the heat and stir in the red wine vinegar and taste. Adjust seasonings if needed. 

7 comments:

  1. I'm making this tonight, sounds wonderful! I'll have to make a few adjustments since I missed getting a few things at the store and I don't have them on hand but I think I can make it work.

    ReplyDelete
  2. I'm making this tonight, sounds wonderful! I'll have to make a few adjustments since I missed getting a few things at the store and I don't have them on hand but I think I can make it work.

    ReplyDelete
  3. I'm making this tonight, sounds wonderful! I'll have to make a few adjustments since I missed getting a few things at the store and I don't have them on hand but I think I can make it work.

    And work it did. This was soooooooo good I wanted to eat the whole pot!

    ReplyDelete
  4. Not sure what happened there with the duplicate comments, sorry!

    ReplyDelete
  5. Not sure what happened there with the duplicate comments, sorry!

    ReplyDelete
  6. I'm trying this tonight (I love soup)

    ReplyDelete