Slow Cooker Tomato, Kale and Quinoa Soup
- Slow Cooker Tomato, Kale and Quinoa Soup
- Recipe
- Ingredients
- Instructions
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.
Recipe
Yield: 8 servings
Prep: 10 minutes
Cook: 8 hours
Total: 8 hours
Ingredients
Instructions
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.
