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.