Ingredients
12cupschicken broth,reduced sodium, beef or veggie broth
1medium onion,or ½ large, peeled and cut in half, ends removed
3medium potatoes,sliced
¼cupquinoa
3medium beets,peeled and grated
2kale leaves,good handfuls, chopped
2bay leaves
¾cupcarrots,sliced
1tbspMrs. dash
3tbspketchup
½tbsplemon juice
salt and pepper,to taste
Preparation
Fill a large soup pot with 12 cups broth and place over medium/high heat. Toss in the halved onion.
Bring to a simmer, then add the chopped potatoes, quinoa and carrots. Let cook 5 minutes.
Add grated beets, toss in a couple bay leaves, 2 large handfuls of chopped kale and the beet greens if using them. Stir to combine.
Bring to a light boil and continue to cook uncovered 20 minutes. Discard the cooked onion halves if desired.
Add half a tablespoon lemon juice, 1 tablespoon Mrs Dash (or any favorite seasoning) and 3 tablespoon ketchup. Bring back to a boil and season with salt and freshly cracked black pepper to taste.
