Southwestern Kale and White Bean Soup
This Southwestern Kale and White Bean Soup gives you a nourishing bowl full of veggies, quinoa, and warming spices like cumin and chili powder.
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Servings: 8
Ingredients
- 2 TBSP olive oil
- 1 large white or yellow onion, diced
- 3 cloves of garlic, sliced
- 2 carrots, thinly sliced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 2 tsp turmeric
- 28 oz can of diced tomatoes, with juice
- 32 oz low-sodium vegetable broth (*see notes)
- 3-4 cups water
- 1.5 tsp unrefined sugar
- 1 tsp kosher salt, more to taste if needed
- Cracked black pepper, to taste
- 1/4 cup quinoa
- 2 15 oz cans of cannellini beans, drained and rinsed
- 2 heaping cups chopped kale
- 1 TBSP freshly squeezed lemon juice
Instructions
- In a large stockpot, heat olive oil over moderate heat. Add diced onion, garlic, carrots, and celery, and sauté for about 5-7 minutes, or until onions are translucent and aromatic. Add the chili powder, cumin, coriander, oregano, and turmeric, and sauté for another 2 minutes.
- Add the vegetable broth, crushed tomatoes, water, and sugar. Season with the salt and pepper to taste, and bring the mixture to a boil. Reduce the heat to medium-low and let the soup simmer, uncovered, for about 20 minutes.
- Add the dry quinoa and cover; cook for 15 to 20 minutes, or until quinoa is cooked.
- Finally, add the cannellini beans and the kale. Simmer for another 5 minutes, stir in the fresh lemon juice to brighten things up, and serve—preferably with a hunk of fresh crusty bread :)
Notes
*For this recipe, I used a nutrient-dense <a href="https://www.killingthyme.net/2016/11/18/homemade-vegetable-broth/" rel="noopener" target="_blank">homemade vegetable broth</a>. You can use a low-sodium store-bought vegetable broth, though! It'll be just as tasty ?