This delicious and colorful soup tastes like it takes hours to make, yet is ready to eat in just 30 minutes. Made with potatoes, kale, celery, veggies & quinoa, it’s every kids’ favorite meal.
Yield: 1 seasoning packet
“It tastes good and this is the best soup I’ve ever tasted.” – Food Literacy Student
1/2 cup red quinoa, rinsed well in cold water
2 Tablespoons butter, preferably unsalted, or 2 T vegetable oil
1 cup diced onion
2 garlic cloves, minced
1 cup celery, chopped into 1/4” cubes
1 cup carrots, chopped into 1/4” cubes
1 cup cauliflower florets, chopped into 1/4” cubes
2 cup Yukon Gold potatoes, chopped into 1/4” cubes
2 cup chard leaves, ribs removed, leaves cut crosswise into 1/4” ribbons
1 can (14-1/2 oz) low or no salt added diced tomatoes, with liquid
8 cup (64 oz) low sodium chicken broth
Salt and pepper, to taste
In a 6-8 quart stock pot, melt butter over medium heat. Add all vegetables except chard. Add contents of Seasoning Packet. Cook over medium heat, stirring frequently for 5 minutes.
Turn heat to high, quickly stir in quinoa and add tomatoes with liquid and chicken broth. Partially cover and bring just to a boil. Reduce heat and simmer 15 minutes, partially covered, and stirring occasionally.
Add the chard and continue to simmer for 5 minutes, partially covered. Add salt and pepper to taste.
Ladle the soup up from the bottom of the pot to include quinoa. Serve and enjoy!
3/4 teaspoon sweet paprika
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cayenne pepper
Instructions for kids:
Combine all of the above ingredients in a small dish or bag. Store in a cool, dry place. The seasoning will keep for several weeks.
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