Home cooking, Kale and quinoa soup

A chill in the air signals the perfect time for hot home-made soup. There’s something about a chilly day that awakens the nesting instinct and calls for comfort food. Making home-made soup is easy,  just start with a flavorful base. You can use canned broth or make your own from a chicken carcass or vegetables if you like.

For this soup I used my crockpot. I first cooked chicken breast in the crockpot then added canned broth, and in my ongoing efforts to eat healthy foods, I added quinoa and kale. After the quinoa was cooked I added the kale that we grew this year, black beans and a can of Rotel  tomatoes. Rotel tomatoes are canned tomatoes with a kick of green chilies.

kale quinoa soup

I seasoned it with salt and cumin. The taste of cumin with the spiciness of the Rotel tomatoes was delish!

kale quinoa soup with chicken

If you aren’t sure about quinoa, just try it! It’s classified as a grain like barley or rice but is actually a seed and has it’s own unique earthy taste. You can use it just like rice.

I could have used rice and added carrots or used oregano and basil instead of cumin. With home-made soup you can flavor it as you like. Some of the tastiest soups are made from  vegetables and whatever you have on hand. A good time to experiment is with Thanksgiving leftovers.

There’s nothing better than hot soup, add a piece of crusty bread and you’re all set.

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Thanks for visiting! Debra (((xx)))

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