This delicious hearty soup will fill you up in no time!
Heat oil in Dutch oven over medium heat. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables are tender (about 8 minutes).
Stir in beans, cumin, and salt (optional). Cook, stirring often, until toasted and fragrant (about 3 minutes).
Add broth and water. Increase heat to high and bring to boil. Reduce heat to medium-low and simmer until slightly reduced (about 6 minutes).
Stir in kale or spinach and quinoa. Cover and cook until kate/spinach and quinoa are tender (about 15-20 minutes). Stir in oregano.
Credit: Health.com magazine.
Nutrition information is dependent upon the brand of ingredients used. The nutrition information provided below is just to be used as a guide and assumes recipe was followed using exact ingredients mentioned above.
Serving Size 1.5 cup
Servings 6
- Amount Per Serving
- Calories 224
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 230mg10%
- Potassium 0mg
- Total Carbohydrate 33g11%
- Dietary Fiber 8g32%
- Sugars 3g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat oil in Dutch oven over medium heat. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables are tender (about 8 minutes).
Stir in beans, cumin, and salt (optional). Cook, stirring often, until toasted and fragrant (about 3 minutes).
Add broth and water. Increase heat to high and bring to boil. Reduce heat to medium-low and simmer until slightly reduced (about 6 minutes).
Stir in kale or spinach and quinoa. Cover and cook until kate/spinach and quinoa are tender (about 15-20 minutes). Stir in oregano.
Credit: Health.com magazine.
Nutrition information is dependent upon the brand of ingredients used. The nutrition information provided below is just to be used as a guide and assumes recipe was followed using exact ingredients mentioned above.