Cold Fighting Kale Soup
This kale soup is perfect for those lousy weather days when you just need something warm and comforting.
- 1 cup quinoa uncooked*
- 2 Tablespoons Olive Oil
- 1 onion diced
- 5 cloves garlic minced
- 4 cups kale de-stemmed
- 1 quart chicken broth or water
- 14.5 ounces chipotle chopped tomatoes
- 15 ounces chickpeas
- 1 Tablespoon Mexican, southwest or fajita seasoning blend** Optional
Cook quinoa per instructions on the bag. Set aside.
In a large saucepan or stock pot, heat olive oil over medium heat.
Add onions and garlic, and sauté until onions are translucent.
Add kale. Cover pot and steam for 3-4 minutes or until slightly wilted.
Add chicken broth or water, tomatoes, chickpeas, and cooked quinoa.
Simmer for 20 minutes or until time for dinner.
Season with salt and pepper to taste.
To turn up the taste factor, add a tablespoon of your favorite Mexican, southwest or fajita seasoning blend*.
*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.
Calories: 497kcal | Carbohydrates: 73g | Protein: 24g | Fat: 15g | Saturated Fat: 2g | Sodium: 255mg | Potassium: 1329mg | Fiber: 13g | Sugar: 9g | Vitamin A: 6842IU | Vitamin C: 95mg | Calcium: 227mg | Iron: 8mg