Fall Vegetable Quinoa Soup


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

View the full recipe: Two Peas and Their Pod

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