Go Back
Cold Fighting Kale Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

This kale soup is perfect for those lousy weather days when you just need something warm and comforting.

Course: Soup
Cuisine: American
Keyword: cold-fighting kale soup
Author: Barabara
  • 1 cup quinoa uncooked*
  • 2 Tablespoon Olive Oil
  • 1 onion diced
  • 5 cloves garlic minced
  • 4 cups kale de-stemmed
  • 1 quart chicken broth or water
  • 1 can chipotle chopped tomatoes
  • 1 can chickpeas
  • Optional: 1 Tablespoon of Mexican southwest or fajita seasoning blend**
  1. Cook quinoa per instructions on the bag. Set aside.
  2. In a large saucepan or stock pot, heat olive oil over medium heat.
  3. Add onions and garlic, and sauté until onions are translucent.
  4. Add kale. Cover pot and steam for 3-4 minutes or until slightly wilted.
  5. Add chicken broth or water, tomatoes, chickpeas, and cooked quinoa.
  6. Simmer for 20 minutes or until time for dinner.
  7. Season with salt and pepper to taste.
  8. To turn up the taste factor, add a tablespoon of your favorite Mexican, southwest or fajita seasoning blend*.
Recipe Notes

*Read the package instructions for cooking quinoa. If it says to rinse, do not skip this step. It makes all the difference in yucky tasting quinoa or delicious quinoa.

**I used Tastefully Simple Fiesta Party seasoning around a tablespoon.