SLOW COOKER TOMATO, KALE AND QUINOA SOUP

SLOW COOKER TOMATO, KALE AND QUINOA SOUP

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
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 4 cups vegetable broth
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound kale, coarsely chopped

DIRECTIONS:

  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.

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