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4.5 from 51 votes

Slow Cooker Tomato, Kale and Quinoa Soup

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  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

  • Adapted from Chelsea's Messy Apron
  • Chelsea's Messy Apron