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| Prep Time | 20-25 minutes |
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 2 tbsp olive oil
- 1 piece yellow onion diced
- 1 piece carrot chopped
- 2 pieces celery stalks thinly sliced
- 3 cloves garlic minced
- 1 piece sweet potato large (peeled and chopped)
- 2 cups butternut squash chopped
- 3 pieces bay leaves
- 4 cans vegetable broth reduced sodium (14 1/2 oz ea)
- 2 cans diced tomatoes (15oz )
- 1 can chickpeas drained (15oz)
- 1 cup quinoa
- 1 tbsp fresh rosemary minced
- 2 tsp fresh thyme minced
- 2 cups chopped kale, ribs stems removed
- salt to taste
- black pepper to taste
Instructions
- Heat olive oil in a large stockpot over medium heat.
- Add onion, carrot, and celery and cook until onions are translucent, about 5 minutes.
- Add the garlic, sweet potato, butternut squash, and bay leaves. Cook until vegetables are tender, about 10 minutes.
- Stir occasionally so they don't stick to the bottom of the pan.
- Add the vegetable broth, tomatoes, and chickpeas. Stir in the quinoa and season with fresh rosemary and thyme.
- Cook for 15 minutes or until quinoa is soft. Stir in the kale and cook for an additional 5 minutes. Season with salt and black pepper, to taste. Serve warm.
- Note-this soup freezes well. To freeze, cool completely and pour into a freezer container. When ready to eat, defrost and reheat on the stove or in the microwave.
