So I decided to use everything that I already had on hand (and left over from other meals) to make my soup for the week. It is delicious and so filling!
1 cup dry lentils (cook them according to package directions)
1/2 cup dry quinoa
1 can (15 oz) diced tomatoes
1 medium zucchini
2 celery stalks, diced
2 carrots, diced
1 medium onion, diced
3 garlic cloves, minced
3 cups kale, chopped
3 medium red skin potatoes, diced
6 cups chicken or vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
pepper to taste
In a large stock pot, spray some cooking spray and add the onion, carrots and celery until softened. Then add the garlic for about 1 minute. Then add the zucchini, diced tomatoes and cooked lentils. Add the dry quinoa and potatoes and cook about 10 minutes or until quinoa and potatoes are cooked. Once they are cooked through, add the kale and herbs.
This makes about 12 cups of soup. I eat 2 cups at lunch.
Nutritional info for each 2 cup serving: 261 calories, 0 grams saturated fat, dietary fiber 15.2 grams, 8.7 grams sugar, and protein 14.9 grams