Kale, Quinoa and Vegetable Soup

Kale, Quinoa and Vegetable Soup
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Kale, Quinoa and Vegetable Soup calories by ingredient


Introduction

Quinoa, kale and, tomato soup with wild rice, potatoes and fennel Quinoa, kale and, tomato soup with wild rice, potatoes and fennel
Number of Servings: 10

Ingredients

    1.0 tsp Oregano, ground
    0.5 tsp Rosemary, dried
    0.5 tsp Thyme, ground
    1.0 tsp Salt
    4.0 clove Garlic
    8.0 cup, chopped Kale
    1.0 medium (2-1/4" to 3-1/4" dia.) Potato, raw
    1.5 sweetpotato, 5" long Sweet potato
    1.0 bulb Fennel
    2.0 cup (8 fl oz) Water, tap
    1.5 cup Beans, great northern
    0.75 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
    4.0 cup Vegetable Broth
    1.0 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.