Frontier Soups West Coast Kale & Quinoa Vegetable

4.25 oz

$6.22 each($1.46 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Soup so good - you'll call it dinner! Most Frontier Soups' Homemade in Minutes varieties cook in 30 minutes or less, so easy! A medley of farmer's market vegetables makes this soup heartwarming in any season. Certified gluten free. Facility not dedicated gluten free.

Highlights

Nutrition Facts
mix
about 8 servings per container
Serving Size
3.00 tbsp
- Amount Per Serving
- Calories60
  Calories from Fat5
- % Daily Value^*
- Total Fat
  0.5g
  0%
- Saturated Fat
  0g
  0%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  10mg
  0%
- Total Carbohydrate
  12g
  4%
- Dietary Fiber
  1g
  4%
- Sugars
  2g
- Protein
  2g
- Vitamin A
  25%
- Calcium
  4%
- Vitamin C
  25%
- Iron
  6%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts
1 cup prepared
0 servings per container
Serving Size
0.00
- Amount Per Serving
- Calories120
  Calories from Fat15
- % Daily Value^*
- Total Fat
  0
  2%
- Saturated Fat
  0
  0%
- Cholesterol
  0
  0%
- Sodium
  0
  30%
- Total Carbohydrate
  0
  7%
- Dietary Fiber
  0
  12%
- Vitamin A
  130%
- Calcium
  8%
- Vitamin C
  50%
- Iron
  10%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
White Quinoa, Kale Flakes, Chopped Onion, Butternut Squash Flakes, Carrot, Garlic, Spices.
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.