Name: Slow Cooker Tomato, Kale and Quinoa Soup
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
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 tsp dried oregano; ½ tsp dried basil; ¼ tsp dried rosemary; ¼ tsp dried thyme; 2 bay leaves; 4 cups vegetable broth; Salt and black pepper, to taste; 1 bunch kale, stems removed and chopped

Description

A hearty and nourishing slow cooker soup made with quinoa, tomatoes, beans, and fresh kale in a flavorful herb broth.

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 tsp dried oregano
½ tsp dried basil
¼ tsp dried rosemary
¼ tsp dried thyme
2 bay leaves
4 cups vegetable broth
Salt and black pepper, to taste
1 bunch kale, stems removed and chopped

Cook Mode Prevent your screen from going dark

Instructions

Rinse quinoa thoroughly.
Add quinoa, tomatoes, beans, onion, garlic, herbs, bay leaves, and broth to slow cooker.
Season with salt and pepper.
Cook on low for 6–8 hours or high for 3–4 hours.
Stir in chopped kale 20–30 minutes before serving.
Remove bay leaves, adjust seasoning, and serve warm.

Notes

Add extra broth when reheating as quinoa absorbs liquid.
Use spinach instead of kale for a softer texture.
Finish with a squeeze of lemon for added brightness.

Prep Time: 10 minutes
Cook Time: 6 hours