Description
A hearty, healthy slow cooker soup packed with quinoa, kale, beans, and tomatoes. Perfect for meal prep, weeknight dinners, or a cozy lunch.
Ingredients
- 1 cup uncooked quinoa, rinsed thoroughly
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (15 oz) 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
- Kosher salt and freshly ground black pepper, to taste
- 1 bunch kale, stems removed and leaves chopped
Instructions
- Rinse quinoa in a fine-mesh sieve.
- Combine tomatoes, beans, onion, garlic, quinoa, herbs, bay leaves, and broth in slow cooker. Stir.
- Cook on low 6–8 hours or high 3–4 hours.
- Add kale 30 min before serving.
- Remove bay leaves, season with salt and pepper, and serve hot.
Notes
- Customize with extra vegetables or spices.
- Reheat gently, adding broth if needed.
- Freeze portions for easy meal prep.
- Prep Time: 15 min
- Cook Time: 6 hours