24 servings

12 oz Matriark Foods Upcycled Vegetable Broth Concentrate

1.25 gallons water

6 fl oz Olive Oil, Extra Virgin

4 cups Onion, Yellow finely diced

4 cups Carrots, finely diced

4 cups Celery, finely diced

1 tbsp Salt, Kosher

5 oz Garlic, chopped

3 cups Zucchini, finely diced

2 cups Yellow Squash, finely diced

2 cups Pepper, Red Bell, finely diced

(2) 28oz cans Tomatoes, diced with juice

8 Bay Leaves

1 tbsp Thyme, dried

1 tsp Red Pepper flakes

13 oz Quinoa, white

(2) 12.5oz cans Garbanzo beans, drained and rinsed

1 lb Kale, chopped

1 tsp Pepper, Ground Black

3 fl oz Lemon Juice, fresh

  1. In a stock pot, combine Matriark Foods Vegetable Broth Concentrate and water, stir, and bring to a simmer. Remove from the heat and set aside.

  2. In a large stock pot, heat the oil over medium heat. Add the onions, carrots, and celery, season with salt, and cook until softened, about 5 minutes.

  3. Add the garlic and cook for about 2 minutes.

  4. Add the zucchini, squash, red pepper, and cook, stirring, for about 2 minutes.

  5. Add the vegetable broth, tomatoes, bay leaves, thyme, and red pepper flakes. Stir well, reduce the heat and let simmer for 10 minutes.

  6. Add the quinoa and chickpeas and cook covered for 7 to 10 minutes.

  7. Stir in the kale and cook until wilted, about 3 minutes. Remove the soup from the heat and let it sit for a few more minutes.

  8. Discard the bay leaves. Add the lemon juice.

  9. Transfer the soup to a hotel pan and place into the warmer until service.