Ingredients

• 3 tbsp Olive Oil
• 1/2 c Chopped Onions- Dehydrated
• 1/2 c THRIVE Carrot Dices
• 1/2 c THRIVE Celery - Freeze Dried
• 1 c THRIVE Zucchini - Freeze Dried
• 1 c THRIVE Butternut Squash - Freeze Dried
• 2 tbsp Garlic, minced
• 1/2 tsp Dried Thyme
• 8 c Water
• 2 tbsp THRIVE Chicken Bouillon vegetarian
• 1 c THRIVE Tomato Dices - Freeze Dried
• 1 c Organic Quinoa
• 1 tsp Iodized Salt to taste
• 2 Bay Leaf
• 1 pn Red Pepper Flakes
• 1 pn Black Pepper
• 2 c THRIVE Instant Red Beans
• 1/2 c THRIVE Kale - Freeze Dried
• 1 tsp Lemon Juice

Directions

1. Warm the olive oil in a large pot over medium heat. Add the onion, carrots, celery, zucchini and squash.
2. Cook, stirring often, for approximately 1-2 minutes until the vegetables are fragrant.
3. Add the garlic and thyme.
4. Add the water and vegetarian chicken bouillon.
5. Add the tomatoes, quinoa, salt, bay leaves, red pepper, black pepper, and beans. Raise heat and bring to a boil, then partially cover and reduce heat to a simmer for 10-15 minutes or until beans are soft.
6. Add kale and simmer 1-2 minutes until soft.
7. Remove pot from heat and remove bay leaves. Stir in lemon juice. Taste and season with more salt and pepper as needed. Note: the kidney beans can be substituted for great northern beans or chickpeas.
8. And feel free to add more delicious Thrive vegetables like sweet potatoes and bell peppers.