Crock pot Quinoa Soup
Crock pot quinoa soup recipe is slow cooked to perfection. The entire soup is filling but light enough to enjoy year round. It is the best comfort food.
Servings: 6
Cost: $9.33, $1.56 per Serving
Ingredients
- 1 onion (chopped)
- 3 carrots (peeled and chopped)
- 2 celery stalks (chopped)
- 1 tablespoon minced garlic
- ½ teaspoon Dried Thyme 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
- ½ teaspoon pepper
- 2 Bay Leaves
- 1 can great northern white beans (15 oz can - rinsed and drained)
- 1 cup fresh kale (chopped)
- Optional garnish: freshly grated Parmesan cheese
Instructions
- Add 1 chopped onion, 3 peeled and chopped carrots, 2 chopped celery stalks, 1 tablespoon minced garlic, ½ teaspoon dried thyme leaves, 1 can (28 oz) diced tomatoes, 1 cup quinoa (rinsed well), 4 cups vegetable broth, 2 cups water, 1 teaspoon salt, ½ teaspoon pepper, 2 bay leaves, and 1 can (15 oz) great northern beans (rinsed and drained) to a 6-quart crock pot.
- Stir all the ingredients together until well combined.
- Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
- Stir in 1 cup chopped fresh kale.
- Cover and cook on high for 15 to 20 minutes, or until the kale is wilted.
- Remove and discard the 2 bay leaves.
- Serve warm topped with freshly grated Parmesan cheese, if desired.
- Enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 208kcal | Carbohydrates: 39g | Protein: 10g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1149mg | Potassium: 698mg | Fiber: 7g | Sugar: 5g | Vitamin A: 6646IU | Vitamin C: 21mg | Calcium: 122mg | Iron: 4mg
