Hearty Kale-Quinoa Soup
A very hearty vegetarian soup packed with quinoa, barley, lentils, mushrooms, carrots, and kale — deeply satisfying and nutritious.
OtherVegetarianIntermediate80 minBy Northstar
Ingredients
Servings
8
- 2 onions, chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 2 tbsp olive oil
- 1 lb mushrooms, diced
- 10 cup hot water
- 5 vegetable bouillon cubes
- 0.8 cup quinoa
- 0.3 cup pearl or pot barley
- 0.3 cup red lentils
- 3 carrots, diced
- 3 tbsp tamari soy sauce
- 2 tsp dried dill weed
- 0.3 cup fresh parsley, chopped
- 4 cup kale, coarsely chopped
Instructions
- 1
Add onions, garlic, and celery to the oil in a large pot over low-medium heat. Cook until onions become translucent, 10–15 minutes. Add mushrooms and cook for another 5 minutes.
- 2
Dissolve bouillon cubes in the hot water. Add the water, tamari, quinoa, lentils, barley, and carrots to the pot and bring to a boil over high heat.
- 3
Reduce heat and add dried dill. Simmer for 1 hour.
- 4
Add parsley and kale (and fresh dill if using) and simmer for another 10 minutes.
- 5
Add water during simmering if the soup becomes too thick. Serve hot.
Tags
souphealthyamericanlentilkalequinoabarleysuperfoodother