Kale, Quinoa and Vegetable Soup

Minutes to Prepare: 30
Minutes to Cook: 480

Number of Servings: 10

Ingredients

1.0 tsp Oregano, ground0.5 tsp Rosemary, dried0.5 tsp Thyme, ground1.0 tsp Salt4.0 clove Garlic8.0 cup, chopped Kale1.0 medium (2-1/4" to 3-1/4" dia.) Potato, raw1.5 sweetpotato, 5" long Sweet potato1.0 bulb Fennel2.0 cup (8 fl oz) Water, tap1.5 cup Beans, great northern0.75 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry4.0 cup Vegetable Broth1.0 serving Lundberg Wild Blend Brown Rice-1/2 cup cooked(1/4 dry)3.0 cup 365 Organic Diced Tomatoes

Directions

Dice up the garlic, kale, potatoes and fennel. Drain and rinse beans. Put all ingredients with the exception of kale in the slow cooker. Let cook on low for 8 hours. Add kale until it wilts. Voila. Serving Size: 1 cup

Number of Servings: 10.0

Recipe submitted by SparkPeople user SARAKATHRYN76.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 193.1
Total Fat: 1.7 g
Cholesterol: 0.0 mg
Sodium: 847.3 mg
Total Carbs: 38.2 g
Dietary Fiber: 7.7 g
Protein: 8.1 g

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