Kale & Quinoa Soup

BY : PUBLISHED : October 27th, 2020 UPDATED: September 29th, 2022

Thank you to Frontier Soups™ for sponsoring this recipe!

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Soup is my favorite go-to meal. The variety of possibilities are endless. With @frontiersoups, it’s easier than ever to have a one-stop-shop that takes the guesswork out of cooking. Their incredible variety of mixes have everything you need to enjoy a hearty, healthy, and full-flavored delicious meal again and again. It’s one of the easiest meals to make and offers the homemade taste and quality we all desire.

Top view of a white bowl filled with vegan kale and quinoa soup.

Fall is my favorite time of year for soups and anytime is my favorite time for leftovers! This Frontier Soups™ West Coast Kale & Quinoa soup mix serves 8 so making this once for my husband and I produces four meals for us! Though it’s incredible on its own, these soup mixes are perfect for customizing as you like. I wanted to share my recipe with you where I added in some of my fall favorites like butternut squash, zucchini, corn kernels, and kidney beans. It’s sure to be a new family favorite! #Sponsored.

 

Frontier KaleandQuinoaSoup2of10 1

Kale & Quinoa Soup

Toni Okamoto
Ready to cozy up with this nutritious Kale & Quinoa soup! It's super easy to whip up and you'll get those veggies in without even trying!
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 327 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 1 Tablespoon of oil
  • ½ of a medium yellow onion, diced
  • 3 garlic cloves, minced
  • ½ of a large zucchini, diced
  • 12 ounces of frozen butternut squash
  • 15 ounces of kidney beans, drained and rinsed
  • 14 ounces of petite tomatoes, in their juices
  • 6 cups of vegetable broth
  • ½ cup of corn kernels
  • 4.5 ounces of Frontier Soups Kale & Quinoa Soup Mix
  • Salt and pepper, to taste (optional)

Instructions
 

  • In a large pot over medium-high heat, heat the oil. Add the onions and saute for about 5 minutes, until they’re translucent and tender.
  • Add in the zucchini, butternut squash, kidney beans, tomatoes, vegetable broth, corn kernels, and Frontier Soups Kale & Quinoa Soup Mix.
  • Bring the pot to a boil. Reduce the heat and simmer covered for 25 minutes, stirring occasionally.
  • Turn off heat and allow it to stand for 10 minutes before serving.

Notes

Look for prepared butternut squash in the produce or frozen sections. It is worth the extra cost to have it already peeled and cut!

Nutrition

Calories: 327kcalCarbohydrates: 65gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 4419mgPotassium: 1218mgFiber: 12gSugar: 15gVitamin A: 10068IUVitamin C: 35mgCalcium: 163mgIron: 4mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Toni Okamoto

"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez

View all posts by Toni Okamoto

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