Slow Cooker Kale and Quinoa Soup
A protein-packed, vegan-friendly, slow cooker soup filled with kale, quinoa, beans and tomatoes.
Servings: 6 -8
- 1 cup uncooked quinoa rinsed
- 2 14.5 oz cans petite tomatoes
- 2 15 oz cans Great Northern Beans rinsed and drained
- 1 onion diced
- 3 cloves garlic minced
- 2 t Italian seasoning
- 2 bay leaves
- 4 cups vegetable broth
- 2 cups water
- salt & pepper to taste
- 1 lb kale chopped
In the slow cooker, add the quinoa, tomatoes, beans, onion, garlic, Italian seasoning, bay leaves, vegetable broth, water, salt and pepper. Stir to combine.
Cover and cook on low heat for 7 - 8 hours or on high heat for 3 - 4 hours.
In the last 15 minutes, add the kale and stir. Once the kale has wilted, the soup is ready.