Kale and Red Quinoa Soup
A delicious and simple soup that is heart heathy! Thank you to the American Heart Association for providing this recipe. This recipe can easily be made in a slow cooker too.
Ingredients
1 14.5 oz can no-salt added diced tomatoes, undrained
1 14.5 oz can no salt added great norther beans, undrained
4 cups coarsely chopped kale, any large stems discarded
2 cups fat-free vegetable broth, low sodium
1/2 cup red quinoa
1 medium carrot, sliced into 1/2 inch slices
1 medium rib of celery, cut into 1/2 inch slices
1/2 cup chopped onion
1 tbsp garlic powder
1 tsp dried herbs de provence
1/2 tsp red pepper flakes
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp pepper
Instructions
1
Add everything into a large pot and bring to a simmer. Continue simmering for about 30 minutes or until the quinoa is cooked through and tender.
2
Serve with your favorite artisan bread or a tasty cinnamon roll. Enjoy.
Tags:
Chef BryanCooking with Chef BryanKale and Red Quinoa SoupKale SoupQuinoa SoupThe American Heart Association
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