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
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
What is the serving size?
Each serving can range from 1-2 cups.
This looks amazing. I love utilizing the slow cooker for dinner. And we’re all about soups in this cold winter weather.
Yum!
What is the variation to the recipe to make it without the slow cooker?
Unfortunately, without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
Hi – can I freeze this soup?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I would think so since it is a soup,
Yes I froze portions of mine and enjoyed them weeks later!
Even with the kale?
Yes all the ingredients are freezer friendly.
Yay for kale and fiber 🙂 Looking forward to trying this. It’s been freezing cold here and we had out first real snow. That requires some soup, for sure!
do you think it would be easy to add some boneless/skinless chicken breast? Would it cook in time?
Yes, absolutely.
Do you think you could use garbanzo beans instead of northern beans? That what we have in the pantry right now.
Yes, absolutely.
This was really good but I needed to double the soup and tomatoes bc the quinoa soaked up the liquid. -it could have been bc I was following pics and not directions that said put kale in at end- but unlikely as kale is pretty watery. But it was great and I’ll make again. Served w parm on top
I had the same exact problem. It came out WAY too thick. I ended up having to add an additional 2-3 cups liquid.
I know I should invest in a slow cooker, but would anyone know how I would make this on the stove? Thank you.
Cooking in a slow cooker is no different than cooking out of a pot. Just put all of the ingredients in a pot and simmer for an hour. Add the kale and simmer for another 15 minutes.
Thank you.
Looks yummy and good for you. Will be trying this out soon
I think I found my work lunches for next week! 😀