Slow Cooker Tomato, Kale and Quinoa Soup

Name: Slow Cooker Tomato, Kale and Quinoa Soup
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 8 servings
Ingredients: 1 cup uncooked quinoa; 2 14.5-ounce cans petite diced tomatoes; 1 15-ounce can Great Northern beans, drained and rinsed; 1 onion; 3 cloves garlic; ½ teaspoon dried oregano; ½ teaspoon dried basil; ¼ teaspoon dried rosemary; ¼ teaspoon dried thyme; 2 bay leaves; 4 cups vegetable broth; Kosher salt and freshly ground black pepper; 1 bunch kale

User Reviews

4.5

51 reviews

Excellent

Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings
8 servings
Course
Main Course, Soup
Cuisine
American, Vegetarian

Slow Cooker Tomato, Kale and Quinoa Soup

Iris Warren

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Comforting, nourishing and healthy made in the crockpot. Even the quinoa gets cooked right in! 214.2 cal/serving.

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Ingredients

Servings

1 cup uncooked quinoa rinsed thoroughly
2 14.5-ounce cans petite diced tomatoes
1 15-ounce can Great Northern beans, drained and rinsed
1 onion diced
3 cloves garlic minced
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
2 bay leaves
4 cups vegetable broth
Kosher salt and freshly ground black pepper to taste
1 bunch kale stems removed and leaves chopped

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Instructions

Place quinoa, tomatoes, beans, onion, garlic, oregano, basil, rosemary, thyme and bay leaves into a 6-qt slow cooker. Stir in vegetable broth and 2 cups water until well combined; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in kale until wilted.
Serve immediately.