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
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
- 1/2 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 all the ingredients except for the kale and cheese to a 6 quart crock pot.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours.
- Stir in the chopped kale. Cover and cook on high for 15-20 minutes until the kale is wilted.
- Remove the bay leaves. Serve warm topped with the parmesan cheese and 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
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