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Frontier Soups Soup Mix Homemade In Minutes Gluten Free Kale & Quinoa Vegetable - 4.25 Oz
Soup Mix, West Coast Kale & Quinoa Vegetable
Serves 4-5. See recipe. Made with natural ingredients. No salt added - Gluten free. 45 minutes from stovetop to table! A medley of farmer's market vegetables makes this soup heartwarming in any season. See other side for inventive recipe variations! This is not a sodium free food. No salt added. No preservatives or MSG. Nut free facility. Gluten free. Facility not dedicated gluten free. frontiersoups.com. Soup so good - You'll call it dinner! Most Frontier Soups' Homemade in Minutes varieties cook in 30-45 minutes, so easy!
|Serving size||about 3 tbsp|
|Servings Per Container||about 8|
|Amount Per Serving||(+)|
|Calories from Fat||5||15|
|% Daily Value*|
|Total Fat 0.5g||0%||2%|
|Saturated Fat 0g||0%||0%|
|Trans Fat 0g|
|Total Carbohydrate 12g||4%||7%|
|Dietary Fiber 1g||4%||12%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
White Quinoa, Kale Flakes, Chopped Onion, Butternut Squash Flakes, Carrot, Garlic, Spices.
Directions You Will Also Need: 6 cups chicken or vegetable broth; 12-16 oz cubed butternut squash (find fresh in your produce dept. or use frozen); 1 14 - oz can petite diced tomatoes. Here's What You do: In a 4-quart pot bring broth to a simmer on stovetop. Place fresh butternut squash in microwave bowl, covered, and microwave on high for 6 minutes. Add contents of West Coast Kale & Quinoa Vegetable Soup Mix to soup pot. Stir in tomatoes and partially cooked squash, and cover soup pot. Bring back to a simmer for 25 minutes. Turn off heat and allow to stand 10 minutes. Serve this delightful whole grains and vegetable soup with crusty wheat bread.
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