Fall Vegetable Quinoa Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 6 cups reduced sodium chicken broth | |
| 2 tablespoons canola oil | |
| 1/3 cup uncooked quinoa | |
| 1/4 teaspoon pepper | |
| 2 cups no added salt canned diced tomatoes | |
| 1 teaspoon minced garlic | Washed, peeled and minced |
| ½ teaspoon ground rosemary | |
| ½ teaspoon ground thyme | |
| ½ cup chickpeas | Rinsed and drained |
| ¼ cup celery stalk | Washed, trimmed and diced |
| ¼ cup diced red bell pepper | Washed, trimmed and diced |
| ½ cup carrots | Peeled, washed, and sliced |
| ¼ cup onion | Peeled, washed, and diced |
| 1 cup butternut squash | Peeled, washed, and diced |
| 2 cups fresh kale | Washed, trimmed and chopped |
| 2 tablespoons dried parsley flakes |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup kettle, heat oil to medium high heat. Add onion, carrot, celery, bell pepper and garlic and cook until onions are translucent. | |
| 2 | Stir in rosemary and thyme. | |
| 3 | Add broth, quinoa, chick peas, parsley, squash and bring to a boil. Reduce to simmer and cook 20-30 minutes until vegetables and quinoa are tender. Stir in kale. Heat through. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
