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Kale-Quinoa Soup
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Submitted by:
Jimmy |
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Quinoa is a new grain in the U.S. even though its been around for centuries in other countries. It has all 8 essintial amino acids and more protien than any other grains and are super healthy. |
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INGREDIENTS:
- 2 large , Onions Chopped
- 2 large , Garlic Cloves Minced
- 2 medium , Celery Stalks Chopped
- 2 tablespoon(s) , Olive Oil
- 1 pound(s) , White Mushrooms Diced
- 1/4 pound(s) , Portobella Mushrooms Diced
- 10 cup(s) , Water Hot
- 5 pieces , Soy Cubes
- 3/4 cup(s) , Quinoa
- 1/3 cup(s) , Pearl Barley
- 1/3 cup(s) , Red Lentils
- 3 medium , Carrots Diced
- 3 tablespoon(s) , Soy Sauce
- 2 teaspoon(s) , Dried Dill Weed
- 1/4 cup(s) , Fresh Parsley Chopped
- 4 cup(s) , Kale Chopped
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| Instructions: |
Add the onions, garlic, and celery to the oil in a large pot over
low-medium heat. Cook until the onions become translucent but not brown (10-15
minutes). Add the mushrooms and cook for another 5 minutes.
Meanwhile dissolve the soy cubes in the hot water. If you can't get soy
cubes, use a couple more tbs of soy sauce. Add the water, soy sauce, quinoa,
lentils, barley, and carrots to the pot and bring to a boil over high
heat. Reduce the heat and add the dried dill (add at same time as
parsley if it is fresh). Simmer for 1 hour. Add the parsley and the
kale (and the fresh dill if you are not using dried dill) then simmer
for another 10 minutes. Serve. |
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