Crock pot Quinoa Soup
Crock pot Quinoa Soup is a slow-cooked, nourishing soup featuring quinoa, vegetables like carrots and celery, beans, and kale. The broth is seasoned with garlic and thyme, providing a gentle herbed background. The kale is added toward the end to retain some texture. This soup makes for a wholesome, comforting dish easily prepared ahead and left to cook slowly.
Ingredients
- 1 onion (chopped)
- 3 carrot peeled and chopped
- 2 celery chopped, stalks
- 1 tablespoon garlic minced
- ½ teaspoon thyme dried leaves
- 1 can diced tomatoes (28 oz can)
- 1 cup quinoa (rinsed well)
- 4 cups vegetable broth (or Chicken Broth)
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaf
- 1 can great northern beans 15 oz can - rinsed and drained
- 1 cup kale chopped, fresh
- Parmesan Cheese optional garnish, freshly grated
Instructions
- Add all the ingredients except for the kale and cheese to a 6 quart crock pot.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours.
- Stir in the chopped kale. Cover and cook on high for 15-20 minutes until the kale is wilted.
- Remove the bay leaves. Serve warm topped with the parmesan cheese and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 208
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 39g | 13% |
| Protein | 10g | 20% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1149mg | 48% |
| Potassium | 698mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 6646IU | 133% |
| Vitamin C | 21mg | 23% |
| Calcium | 122mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.