Hearty Quinoa Soup
- In large saucepan, heat oil over medium high heat. Add onion, carrots, celery stalk, salt and pepper and cook until onions are translucent, about 5 minutes. Add the garlic and red wine vinegar; cook 1 minute.
- Stir in broth and bay leaves, scraping any brown bits from the bottom of the pan and bring to a boil. Stir in the squash, tomatoes, quinoa, rosemary and thyme. Reduce heat to maintain a simmer. Cook for 15 minutes or until quinoa is soft.
- Add chickpeas and kale and cook for an additional 5 minutes. Serve warm with a drizzle of olive oil.
If you dont have the fresh herbs on hand, replace the fresh herbs with 1 tsp (5 mL) dried.
Recipe Made With
CAMPBELL’S ® Ready To Use Mushroom Broth
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