Good for you or not, this is now one of my favorite soups.
I mean, I'm talking "entertaining good". Seriously!
Really filling, healthy and delicious with very low fat and calories per serving.
I served a couple of the Mini Whole Wheat Pumpkin Muffins with Orange Drizzle along side. The savory from the soup and the slight sweetness from the muffins was "WOW".
A perfect flavor combo. So good!
Vegetable Quinoa and Kale Soup
3 slices turkey bacon
1 tbsp olive oil
1 large onion, chopped
3 carrots, chopped
2 celery stalks, chopped
2 bay leaves
1 tsp sage
Pinch red pepper flakes
Salt and Pepper
7 cups chicken broth
1/2 cup uncooked quinoa
1 15 oz can white beans, rinsed and drained
2 cups chopped kale, remove stems
2 cups chopped broccoli
Heat 1 tbsp olive oil in a Dutch oven or large pot. Chop up the bacon and brown; remove with a slotted spoon.
To the same pot add onion, carrots, celery, bay leaves, sage, red pepper flakes and a pinch of salt and pepper. Saute on med-low 5 minutes. Add broth and bring to a boil; reduce heat, cover and simmer 10-15 minutes, or until vegetables are tender.
Return to a boil and stir in quinoa, reduce heat, cover and simmer 5 minutes. Add beans, kale and broccoli and simmer covered for 15 minutes more. Stir in the reserved bacon and taste for seasoning, adding salt and pepper if desired, turn off the heat (replace cover) and let sit for 10 minutes.