West Coast Kale and Quinoa Vegetable Soup Recipe

You Will Also Need

• West Coast Kale and Quinoa Vegetable Soup
• 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.

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 slow cooker due to short cooking time.

Pressure Cooker

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

Recipe Variations

1. 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!