Slow Cooker Tomato, Kale and Quinoa Soup
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Comforting, nourishing and healthy made in the crockpot. Even the quinoa gets cooked right in! 214.2 cal/serving.
It’s been pouring rain all week. And when it rains in Los Angeles, three things always happens.
1. We constantly talk about how it’s actually raining.
2. We begin to drive 20 miles below the speed limit.
3. We stay home, in our sweats, and eat soup.
I skipped out on the first two but I definitely took advantage of the third, crockpot-style, with loads of white beans, quinoa and kale in a tomato broth.
I mean, this has pretty much been my dinner all week long, with no complaints of course.
It’s pure comfort food without any of the guilt.
That’s something I can get on board with anytime.
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
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon dried rosemary
- ¼ teaspoon 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
- 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.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in kale until wilted.
- Serve immediately.
Notes
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