Pour 1/4 cup pecan oil into a large stock pot. Add carrots and celery and saute for 5 minutes. Add onion, bell pepper, garlic and salt and saute for 5 more minutes. Add tomato sauce, tomatoes, vegetable broth and bring to a boil. Add quinoa. Cover, reduce heat and simmer for 20 minutes. Add water, sugar and kale and simmer for 20-30 minutes. Turn off heat and pour in pecans. Serve hot. Salt and pepper to taste.
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!