Slow Cooker Tomato, Kale and Quinoa Soup

User Reviews

4.5

51 reviews
Excellent

Slow Cooker Tomato, Kale and Quinoa Soup

Slow Cooker Tomato, Kale and Quinoa Soup is a hearty and nourishing soup combining quinoa, tomatoes, white beans, kale, and aromatic herbs. Slow cooking melds the flavors and softens the vegetables while keeping kale vibrant, resulting in a comforting and flavorful soup that is easy to prepare and satisfying.

Description

This soup features uncooked quinoa combined with canned diced tomatoes and northern beans in a slow cooker, enhanced with diced onion, minced garlic, and a blend of dried herbs including oregano, basil, rosemary, thyme, and bay leaves. Vegetable broth and water provide a flavorful cooking medium. The slow cooker gently cooks the ingredients for several hours, allowing the quinoa to expand and absorb flavors while the beans and tomatoes impart heartiness and acidity.

Kale is added near the end to maintain its texture and color, wilting slightly without becoming overcooked. The soup balances the earthy quinoa, sweet-tart tomatoes, and herby aroma for a wholesome dish. Seasoning with salt and pepper enhances the overall flavor.

This soup is suitable for a warm lunch or light dinner, offering plant-based protein and vegetables in a single bowl. It can be served alone or with crusty bread for additional texture.

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Ingredients

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

Instructions

  1. 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.
  2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in kale until wilted.
  3. Serve immediately.

Notes

  • This recipe is adapted from Chelsea's Messy Apron, ensuring reliable flavor and texture.
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4.5

51 reviews
Excellent

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