Kale, Quinoa and Black Bean Soup

As the weather cools down I begin to crave foods that will warm me up. Soups and stews are always on the menu because they not only warm you down to the core, but they’re also good for multiple meals ;)  I like to keep recipes on hand that are easy to whip up and enjoy right away since I don't have many opportunities to spend an entire day cooking. From start to finish this will only take you about an hour which is ideal for even an after work meal. 

We are going to call this a soup for now, though it will turn into more of a stew as time goes on. I made this for the first time a few weeks ago and instantly fell in LOVE. Not only is it so delicious but it is packed with such healthy whole food ingredients you can indulge without feeling guilty!  

Kale, Quinoa and Black Bean Soup 

Here is what you will  need: 

1 tablespoon coconut oil (or olive oil)

1 medium yellow onion, chopped

3 medium carrots, chopped

3 celery stalks, chopped (leaves included)

4 cloves minced fresh garlic

2-3 italian sausage links (or any meat really) chopped

1-2 bunches kale, washed, de-stemmed, and chopped 

1 15oz. can diced tomatoes, undrained

1 cup dry quinoa 

4 cups vegetable broth 

4 cups water (more if needed) OPTIONAL

1 1/2 tablespoons dried italian herbs 

1 15oz. can black beans 

Lets get cookin!

1. Chop the carrots, onion, and celery.

2. Heat the coconut oil in a large soup pot, add in the carrots, onion, and celery and sauté for about 5 minutes.

3. Meanwhile, prepare the sausage, garlic, and kale. Add the sausage into the sautéing vegetables and brown for another 5 minutes. 

4. Now, add the garlic and kale to the mixture and sauté until the kale has wilted. The pot will seem extremely full before the kale has time to wilt so you may have to do half the batch of kale at a time. 

5. Next add the remaining ingredients EXCLUDING the beans and bring to a boil. Once it reaches a boil reduce the heat and let simmer, uncovered for about 20 minutes or until the quinoa has time to become tender. Stirring occasionally. 

6. While the soup is simmering rinse the black beans then add them after the 20 minutes is up. And allow them to simmer in the soup for about 5 more minutes. Serve piping hot! 

As far as leftovers go, this is when you might want to add in some extra water. While the soup sits, the veggies and quinoa will continue to soak up the broth leaving you with a very thick stew. I personally love it like that so I do not add any extra :) 

Always feel free to add or modify any of the ingredients to your liking but don't forget to share with me what you try and how it works out! :)