Recipe: Kale and Red Quinoa Soup

Kale and Red Quinoa Soup

4 Servings
Serving Size: 1 ½ cups

Ingredients

1 14.5-ounce can no-salt-added whole tomatoes, undrained
1 14.5-ounce can no-salt-added Great Northern beans, rinsed and drained
4 cups coarsely chopped kale (1/2 of a 5-ounce bunch), any large stems discarded
2 cups fat-free vegetable broth (low-sodium)
½ cup red quinoa, rinsed and drained in a fine-mesh sieve
1 medium carrot, cut into 1/2-inch slices (about 1/2 cup)
1 medium rib of celery, cut into 1/2-inch slices (about 1/2 cup)
½ cup chopped red onion
1 tablespoon olive oil
2 medium minced garlic cloves
¾ teaspoon dried herbes de Provence or dried thyme, crumbled
½ teaspoon crushed red pepper flakes
½ teaspoon smoked paprika (sweet or hot)
¼ teaspoon salt
¼ teaspoon pepper

Directions

Put all the ingredients in the slow cooker. Cook, covered, on low for 6 to 8 hours or on high for 2 to 3 hours, or until the vegetables and quinoa are tender.

Recipe and image courtesy of American Heart Association

Sign Up for Health Tips

Get our advice and upcoming events about weight, pain, heart and more.

Find a Physician

Need a physician for your care?