When the baby is fussy and the preschooler is demanding, and even the husband is home all day preparing for exams, the last thing I want to do is prepare new and different food 3 times a day. On days like these, a big pot of soup saves me everytime, since I can make a lot and reheat leftovers the next day. This soup has everything, from protein rich quinoa and beans, to sturdy and mineral rich kale, without forgetting sweet and tender sweet potato chunks. It’s a crowd pleaser!

Quinoa & Sweet Potato Soup with Kale

Ingredients (serves 4-6)

– 2 T pastured ghee or your favorite cooking fat
– 1 onion, diced small
– 2 carrots, diced small
– 2 celery stalks, diced small
– 4 garlic cloves, minced
– 1 large sweet potato, diced in half inch chunks
– 1 BPA-free can of diced tomatoes
– Pinch thyme
– Pinch salt and ground pepper
– 1 BPA-free can chickpeas or white beans
– 1/2 cup pre-rinsed quinoa
– 4 cups shredded kale

Directions

First, set to water to boil in a kettle, so it’s ready to add to the vegetables once they’re ready.

In a large saucepan (I use a Cuisinart cast iron that is just like a fancy Le Creuset, but for a fraction of the price), melt the ghee or fat of your choice. Saute the onions, carrots and celery. When the onion softens and starts to turn golden, add the garlic and sweet potato chunks. Stir a few times, until the garlic is fragrant, then add the tomatoes and spices. Cook for a few minutes, then add enough hot water to cover the vegetables. Cover, and cook for about 10 minutes.

Uncover, add the quinoa and chickpeas, add more hot water, and cover again. Cook for about 15-20 minutes, or until the quinoa is done. Check to see if more salt is needed.

Add the kale, stir until wilted, then set the pan aside, off heat, while you set the table. You may need to add more water for a true soup instead of a stew – it’s great either way.

Enjoy!