This soup is truly an entire meal in one bowl (or two!). It's filling and tasty, but most of all so nutritious and warming for the wintery time of year. Use organic ingredients whenever possible, and grass-fed beef if you're adding meat.
Read more about grass-fed beef
Makes about 6 servings
Ingredients
3-4 tbsp olive oil
1 medium onion, chopped
1 tbsp minced garlic
500 grams small beef cubes ( if you want to keep it vegetarian , skip the meat!)
1 teaspoon each: salt and pepper, red paprika, ground cumin
1 Red pepper
1 Yellow pepper
150 grams baby spinach
2 cups chopped fresh green beans
4 zucchini or winter squash, chopped
2 stalks celery, chopped
2-3 medium carrots chopped
350 grams beans ( I used white kidney beans and chickpeas ), soaked over night and rinsed. You can use cans if you don't have time to soak. 8 cups chopped kale
12-14 cups chicken stock or water
28-oz can of crushed tomatoes
1 cup quinoa
1-2 cups chopped parsley
Method
In a large soup pot, sauté the meat with the onion, and add the garlic and seasoning. After about five minutes add all the remaining ingredients other than quinoa and parsley and mix well.
Bring to a low boil and reduce heat, cooking for one hour and fifteen minutes.
Add the dried quinoa and cook for 15 more minutes or until the quinoa is soft.
Serve immediately. Garnish with fresh chopped parsley.
Read more about preparing kale
Image: Flitzy Phoebie
