Hale Bone Broth is getting spring fever!
Spring ahead with this bright and light soup recipe made with their all natural 100% grass fed grain free locally sourced bone broth.
2 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 carrots, peeled and cut into thin rounds
2 stalks celery, thinly sliced
3 cloves garlic, thinly sliced
1 large squash, peeled and cut into 1/2″ pieces
1 (14.5-oz.) can diced tomatoes
1 (15.5-oz.) can cannellini beans (optional) rinsed and drained
1 c. quinoa white or red
1/2 tsp. ground cumin
8 c. Hale Bone Broth
1 bag fresh spinach
1 tbsp. fresh lemon juice
Crushed red pepper flakes, for serving
In a large pot over medium-high heat, heat oil. Add onion, carrot, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 10 minutes.
Add squash, diced tomatoes, beans, quinoa, and cumin. Pour in Hale Bone Broth and stir to combine. Bring to a boil and boil until quinoa and squash is tender, about 20-25 minutes.
Stir in spinach and cook until wilted, 1 minute more, then stir in lemon juice. Season with salt, pepper, and red pepper flakes and serve.
Take a picture & Enjoy!
We would love to see you trying the recipes on our blog. Tag Us @thesouthshoremoms and Use Hashtag #thehalelife