Lemony Kale Quinoa Soup State (Washington) Child Nutrition Agency Developed Recipe
Savory and satisfying soup with kale, quinoa, pinto beans, and lemon.NSLP/SBP CREDITING INFORMATION: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. Or Crediting legumes as Meats/Meat Alternates: ⅛ cup dark green vegetables, 1 oz equivalent meats/meat alternates, and ½ oz equivalent grains.RECIPE PROJECT NAME 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.
50 Servings
Calories: 158
Ingredients
50 Servings
Weight
- 1 9/10 oz Vegetable oil
- 1 lb *Yellow onion, fresh, chopped
- 2 oz Garlic, fresh, minced
- - - Oregano, dried
- - - Water, tap
- 4 oz Chicken base, low sodium
- 6 lb Pinto beans, canned, drained and rinsed
- 2 lb Quinoa, dry, rinsed
- 2 lb *Kale, washed, tough ribs removed, leaves sliced
- 115 g Lemon juice
- 3 ½ g Pepper, ground
Measure
- ¼ cup Vegetable oil
- 2 qt ¾ cup *Yellow onion, fresh, chopped
- ¼ cup Garlic, fresh, minced
- 2 Tbsp Oregano, dried
- 3 gal Water, tap
- ⅓ cup Chicken base, low sodium
- - - Pinto beans, canned, drained and rinsed
- - - Quinoa, dry, rinsed
- 3 qt 1 ½ cups *Kale, washed, tough ribs removed, leaves sliced
- ½ cup Lemon juice
- 1 ½ tsp Pepper, ground
100 Servings
Weight
- 3 ⅘ oz Vegetable oil
- 2 lb *Yellow onion, fresh, chopped
- 4 oz Garlic, fresh, minced
- - - Oregano, dried
- - - Water, tap
- 8 oz Chicken base, low sodium
- 12 lb Pinto beans, canned, drained and rinsed
- 4 lb Quinoa, dry, rinsed
- 4 lb *Kale, washed, tough ribs removed, leaves sliced
- 230 g Lemon juice
- 7 g Pepper, ground
Measure
- ½ cup Vegetable oil
- 1 gal 1 ½ cups *Yellow onion, fresh, chopped
- ½ cup Garlic, fresh, minced
- ¼ cup Oregano, dried
- 6 gal Water, tap
- ⅔ cup Chicken base, low sodium
- - - Pinto beans, canned, drained and rinsed
- - - Quinoa, dry, rinsed
- 1 gal 2 qt 3 cups *Kale, washed, tough ribs removed, leaves sliced
- 1 cup Lemon juice
- 1 Tbsp Pepper, ground
-
50 Servings
Weight
- 1 9/10 oz Vegetable oil
- 1 lb *Yellow onion, fresh, chopped
- 2 oz Garlic, fresh, minced
- - - Oregano, dried
- - - Water, tap
- 4 oz Chicken base, low sodium
- 6 lb Pinto beans, canned, drained and rinsed
- 2 lb Quinoa, dry, rinsed
- 2 lb *Kale, washed, tough ribs removed, leaves sliced
- 115 g Lemon juice
- 3 ½ g Pepper, ground
Measure
- ¼ cup Vegetable oil
- 2 qt ¾ cup *Yellow onion, fresh, chopped
- ¼ cup Garlic, fresh, minced
- 2 Tbsp Oregano, dried
- 3 gal Water, tap
- ⅓ cup Chicken base, low sodium
- - - Pinto beans, canned, drained and rinsed
- - - Quinoa, dry, rinsed
- 3 qt 1 ½ cups *Kale, washed, tough ribs removed, leaves sliced
- ½ cup Lemon juice
- 1 ½ tsp Pepper, ground
100 Servings
Weight
- 3 ⅘ oz Vegetable oil
- 2 lb *Yellow onion, fresh, chopped
- 4 oz Garlic, fresh, minced
- - - Oregano, dried
- - - Water, tap
- 8 oz Chicken base, low sodium
- 12 lb Pinto beans, canned, drained and rinsed
- 4 lb Quinoa, dry, rinsed
- 4 lb *Kale, washed, tough ribs removed, leaves sliced
- 230 g Lemon juice
- 7 g Pepper, ground
Measure
- ½ cup Vegetable oil
- 1 gal 1 ½ cups *Yellow onion, fresh, chopped
- ½ cup Garlic, fresh, minced
- ¼ cup Oregano, dried
- 6 gal Water, tap
- ⅔ cup Chicken base, low sodium
- - - Pinto beans, canned, drained and rinsed
- - - Quinoa, dry, rinsed
- 1 gal 2 qt 3 cups *Kale, washed, tough ribs removed, leaves sliced
- 1 cup Lemon juice
- 1 Tbsp Pepper, ground
Instructions
- 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.
Notes
*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
Nutrition
Serving: 1cup (8 oz) | Calories: 158 | Total Carbohydrate: 26g | Protein: 8g | Total Fat: 3g | Saturated Fat: 0g | Cholesterol: 2mg | Sodium: 194mg | Potassium: 302mg | Dietary Fiber: 5g | Total Sugars: 1g | Vitamin C: 5mg | Vitamin D: 0IU | Calcium: 84mg | Iron: 2mg | Added Sugar: 0g | Vitamin A: 184mcg