- 30 mins
4.4/5
(8 Votes)
Ingredients
- 1 container Low Sodium Chicken Broth
- 1 cup water
- 1 container Mirepoix
- 1/2 teaspoon Oregano
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 package Turkey Kielbasa
- 1 cup Kale (frozen)
- 1 cup Red Quinoa, cooked
Preparation
Step 1
In a large pot, combine chicken broth, water, mirepoix, oregano, garlic powder, salt and black pepper. Bring to a boil. Reduce heat to low. Simmered covered for approximately 10 minutes or until the vegetables start to become tender. Cut kielbasa into half-inch slices then cut each slice in half. Add olive oil and kielbasa to a skillet. Saute until kielbasa begins to brown. Add kale and kielbasa to soup. Cook uncovered over medium low heat for approximately 10 minutes. Add quinoa and cook for an additional 5 minutes. Enjoy!
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