Lemony Kale Quinoa Soup State (Washington) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Savory and satisfying soup with kale, quinoa, pinto beans, and lemon.
1 cup (8 oz ladle) provides
Crediting legumes as Vegetables: ¼ cup beans and peas (legumes) vegetables, ⅛ cup dark green vegetables, and
½ oz equivalent grains.
Crediting legumes as Meats/Meat Alternates: ⅛ cup dark green vegetables, 1 oz equivalent meats/meat alternates, and ½ oz equivalent grains.
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Washington State Office of Superintendent of Public Instruction on behalf of Highline Public Schools
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
5 from 2 votes

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • Heat the steam kettle or large stock pot to medium-high heat. Once warm, add oil, onion, garlic, and oregano. Sauté until onions are soft, about 5 minutes.
  • Add water to onion mixture and bring to a boil.
  • Add chicken base and whisk to ensure base is fully dissolved.
  • Add beans and quinoa.
  • Reduce heat and simmer until quinoa is soft and tender, about 10 minutes.
  • Add kale, lemon juice, and pepper. Let cook an additional 2-3 minutes or until kale softens and is bright green. Continue to simmer for an additional 20 minutes to let flavors meld and internal temperature reaches at least 165 °F.
    Critical Control Point: Heat soup to internal temperature of 165 °F for at least 15 seconds. Hold for hot service at 135 °F or higher through service.
    Chill for later use in pans with no more than 2” depth of food. Cool to 70 °F within 2 hours and 40 °F within 4 hours. Reheat to a minimum internal temperature of 165°F for at least 15 seconds.
  • For service, ladle 8 oz of soup into each bowl.


Nutrition Facts
Lemony Kale Quinoa Soup State (Washington) Child Nutrition Agency Developed Recipe
Amount Per Serving 1 cup (8 oz)
Calories 158 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 0g0%
Cholesterol 2mg1%
Sodium 194mg8%
Potassium 302mg9%
Total Carbohydrate 26g9%
Dietary Fiber 5g21%
Total Sugars 1g1%
Protein 8g16%
Vitamin C 5mg6%
Vitamin D 0IU0%
Calcium 84mg8%
Iron 2mg11%
Added Sugar 0g
Vitamin A 184mcg
*Marketing Guide
50 Servings:
Kale, untrimmed: 3 lb
Onion, mature, fresh, whole: 1 lb 3 oz
100 Servings:
Kale, untrimmed: 6 lb
Onion, mature, fresh, whole: 2 lb 6 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
This soup can be made vegan by substituting vegetable stock for the chicken base and water.
Use fresh lemon juice or canned lemon juice. Meyer lemons and juice will result in a lemon flavor that is too mild for this soup.
Serve with one cheese breadstick or whole grain roll. Serve with sunflower seeds for additional M/MA crediting.
Cooking Process #2: Same Day Service
Yield / Volume
50 Servings:
About 3 gal 2 cups
100 Servings:
About 6 gal 1 qt