Hearty Quinoa Soup

This soup replaces pasta or rice with quinoa for a hearty vegetarian soup.

Products you'll need:

CAMPBELL’S ® Ready To Use Mushroom Broth

CAMPBELL’S ® Ready To Use Mushroom Broth

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Ingredients

  • 1 tbsp (15 mL) olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 tsp (5 mL) sea salt
  • 1 tsp (5 mL) fresh cracked  pepper
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) red wine vinegar
  • 1 carton CAMPBELL’S ® Ready To Use Mushroom Broth
  • 3 leaves bay leaf
  • 2 cups (500 mL) chopped  butternut squash
  • 1 can diced No Salt Added  tomatoes
  • 1/2 cup (125 mL) quinoa
  • 1 tbsp (15 mL) chopped fresh  rosemary
  • 1 tbsp (15 mL) thyme
  • 1 can chickpeas (garbanzo beans), rinsed and drained
  • 2 cups (500 mL) chopped  kale, ribs and stems removed

Directions

  1. In large saucepan, heat oil over medium high heat. Add onion, carrots, celery stalk, salt and pepper and cook until onions are translucent, about 5 minutes. Add the garlic and red wine vinegar; cook 1 minute.
  2. Stir in broth and bay leaves, scraping any brown bits from the bottom of the pan and bring to a boil. Stir in the squash, tomatoes, quinoa, rosemary and thyme. Reduce heat to maintain a simmer. Cook for 15 minutes or until quinoa is soft. 
  3. Add chickpeas and kale and cook for an additional 5 minutes. Serve warm with a drizzle of olive oil.

Recipe tips

If you don’t have the fresh herbs on hand, replace the fresh herbs with 1 tsp (5 mL) dried. 

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 340
Fat 6 g
Sodium 1280 mg
Carbohydrate 57 g
Dietary Fibre 11 g
Protein 14 g
Vitamin A 1 %DV
Calcium 5 %DV
  • Two servings of vegetables
  • Good source of calcium
  • Excellent Source of fibre

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