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Fall Vegetable Soup with Kale

Meat- and gluten-free, this comforting fall soup is packed with vegetables, beans, and the ancient grain quinoa.


2 T canola oil

2 C sweet potatoes, peeled and chopped

1/2 C Markon First Crop Yellow Onion, chopped

2 C Markon First Crop Mushrooms, chopped

1 can garbanzo beans, drained

4 C Ready-Set-Serve Shredded Kale Blend

4 cloves Ready-Set-Serve Peeled Garlic

1/2 tsp. kosher salt

1/4 tsp. black pepper

1 C red quinoa

4 C vegetable stock

1 C Markon First Crop Tomatoes, chopped


Heat oil in a large stew pot. Add sweet potatoes, onions, and mushrooms. Season with salt and pepper; cook until soft. Add in garbanzo beans, three cups of the kale, and the garlic. Stir while heating, until kale wilts. Add quinoa and vegetable stock. Simmer for at least one hour or until vegetables are soft and liquid thickens slightly.

To serve, saute remaining kale and garnish bowls of soup with that and equal portions of tomatoes.