This protein-packed soup is an ideal dinner for busy days. Simply set it and forget it.
Nutrition Facts
Nutrition Facts
Calories | 245 | |
---|---|---|
Total Fat | 6.0 g | |
Saturated Fat | 0.5 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.0 g | |
Monounsaturated Fat | 3.0 g | |
Cholesterol | 0 mg | |
Sodium | 294 mg | |
Total Carbohydrate | 40 g | |
Dietary Fiber | 10 g | |
Sugars | 6 g | |
Added Sugars | 0 g | |
Protein | 10 g |
Dietary Exchanges
2 starch, 2 vegetable, 1/2 lean meat
Ingredients
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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, lower-sodium vegetable broth -
1/2 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) -
1/2 cup chopped red onion -
1 tablespoon olive oil -
2 medium garlic cloves, minced -
1 teaspoon dried thyme, crumbled -
1/2 teaspoon crushed red pepper flakes -
1/2 teaspoon smoked paprika (sweet or hot) -
1/4 teaspoon salt -
1/4 teaspoon pepper
Directions
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Put all the ingredients in a 3- to 4 1/2-quart round or oval 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.
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The ľ¹ÏÖ±²¥ celebrates its 100th birthday with 100 all-new recipes in this fully revised and updated 10th edition of its classic cornerstone cookbook.
This ultimate resource offers more than 800 recipes to satisfy every palate. The new and revised recipes are based on modern flavor profiles, classic favorites, cultural cuisines, and culinary preferences, such as Mediterranean and vegetarian. Many of the recipes use today’s popular cooking appliances, including the air fryer, slow cooker, and pressure cooker (Instant Pot®).
Sample Recipes:
Slow Cooker Kale and Red Quinoa Soup
Pulled Turkey Tostadas with Cucumber Guacamole
Slow Cooker Coconut Curry Halibut with Green Beans and Roasted Red Bell Peppers
Purchase:
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