Spring Quinoa and Vegetable Soup (made with Hale Bone Broth) | South Shore Moms

Hale Bone Broth is getting spring fever!

Spring aheadĀ with this bright and light soup recipe made with their all natural 100%Ā grass fed grain free locally sourced bone broth.

INGREDIENTS:
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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 redĀ 
1/2 tsp. ground cumin
8 c. Hale Bone BrothĀ 
1 bag fresh spinachĀ 
1 tbsp. fresh lemon juice
Crushed red pepper flakes, for serving
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INSTRUCTIONS:
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Ā 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.Ā 
Ā Add squash, diced tomatoes, beans, quinoa, and cumin. Pour in Hale Bone Broth Ā and stir to combine. Bring to a boil and boil until quinoa and squash is tender, about 20-25 minutes.Ā 
Ā 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.
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Take a picture & Enjoy!
We would love to see you trying the recipes on our blog. Tag Us @thesouthshoremoms and Use HashtagĀ #thehalelifeĀ 

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