Fall Vegetable Quinoa Soup

TWO PEAS AND THEIR POD(4)
Heather: "Great- used spinach instead of kale and turned ou…" Read More
17Ingredients
50Minutes
180Calories

Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 1 yellow onion (diced)
  • 1 carrots (chopped)
  • 2 celery stalks (thinly sliced)
  • 3 cloves garlic (minced)
  • 1 sweet potato (large, peeled and chopped)
  • 2 cups butternut squash (chopped)
  • 3 bay leaves
  • 4 cans reduced sodium vegetable broth (14 1/2 oz each)
  • 2 cans diced tomatoes (15 oz each)
  • 15 ounces chickpeas (rinsed and drained)
  • 1 cup quinoa
  • 1 tablespoon fresh rosemary (minced)
  • 2 teaspoons fresh thyme (minced)
  • 2 cups kale (chopped, ribs and stems removed)
  • black pepper
  • salt
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    NutritionView More

    180Calories
    Sodium10% DV230mg
    Fat7% DV4.5g
    Protein12% DV6g
    Carbs11% DV32g
    Fiber20% DV5g
    Calories180Calories from Fat35
    % DAILY VALUE
    Total Fat4.5g7%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium230mg10%
    Potassium500mg14%
    Protein6g12%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate32g11%
    Dietary Fiber5g20%
    Sugars3g6%
    Vitamin A150%
    Vitamin C40%
    Calcium8%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Heather a year ago
    Great- used spinach instead of kale and turned out great!
    Hiam a year ago
    Cooked this last year for my office Thanksgiving party and I have already received requests to do it again. I am not a fan of sweet potatoes, but they definitely work here. I look forward to other recipes from this writer.
    Guerline Stanley a year ago
    loved it, no modifications needed
    Sir Bob 2 years ago
    Great soup, lots of complimenting flavor

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