Kale and Red Quinoa Soup
From our friends at the American Heart Association
Servings: 4
Serving Size: 1½ cup
This protein-packed soup is an ideal dinner for busy days. Herbes de Provence lend a flavor of the French Riviera and the smoked paprika harmonizes nicely with the pepperiness of the kale.
Slow Cooker Size/Shape: 3- to 4½-quart round or oval
Slow Cooking Time: 6 to 8 hours on low, OR 2 to 3 hours on high
Ingredients
Directions
- Put all the ingredients in the 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.
Nutrition Facts
Per serving (serves 4; serving size 1½ cup)
Calories: | 245 |
---|---|
Fat: | 6.0 g (.5 g saturated, 1.0 g polyunsaturated, 3.0 g monounsaturated fats) |
Cholesterol: | 0 mg |
Sodium: | 294 mg |
Total Carbohydrate: | 40 g (10 g dietary fiber, 6 g sugars) |
Protein: | 10 g |
Diabetic Exchanges: | 2 starch, 2 vegetable, 1/2 lean meat |
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