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5
from 1 vote
Kale & Quinoa Soup
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!
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Dinner
Cuisine:
American
Servings:
4
servings
Calories:
327
kcal
Author:
Toni Okamoto
Ingredients
1
Tablespoon
of oil
1/2
of a medium yellow onion, diced
3
garlic cloves, minced
1/2
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
1/2
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:
327
kcal
|
Carbohydrates:
65
g
|
Protein:
12
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
4419
mg
|
Potassium:
1218
mg
|
Fiber:
12
g
|
Sugar:
15
g
|
Vitamin A:
10068
IU
|
Vitamin C:
35
mg
|
Calcium:
163
mg
|
Iron:
4
mg