Slow Cooker Tomato, Kale and Quinoa Soup — Damn Delicious

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Slow Cooker Tomato, Kale and Quinoa Soup

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

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 10 minutes

Comforting, nourishing and healthy made in the crockpot. Even the quinoa gets cooked right in! 214.2 cal/serving.

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
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1/4 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

Directions:

  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.

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86 comments

I think I found my work lunches for next week! 😀

Looks yummy and good for you. Will be trying this out soon

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.

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.

Do you think you could use garbanzo beans instead of northern beans? That what we have in the pantry right now.

do you think it would be easy to add some boneless/skinless chicken breast? Would it cook in time?

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!

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.

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!

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 serving size?

Each serving can range from 1-2 cups.

I tried this last night! Very good!!

I added 2 chicken breasts that I seasoned w/ salt and pepper and seared for about 2 minutes on each side (I would cut them up next time because they didn’t break up the way a chicken thigh would’ve)
Only did about a half cup of quinoa (1 cup would’ve been way too much for me)
Since I cooked it last night, I added the kale after it had cooked down and turned the crock off after it wilted some. I am currently having it for lunch and the kale is still nice and crisp
I added a little red pepper (but clearly not enough as I have very minimal spice)
No onions
This recipe is definitely on the bland side but I was afraid to add too much salt so I added a little into the pot and again in my individual bowl. The herbs give good flavor but the salt is so necessary. If you cannot/do not eat salt, I would go for a saltless seasoning.
I really wanted to add garbanzo beans as well but I didn’t have room in my crockpot.. next time!
This soup is super customizable, I will definitely make it again!!

Made this on Sunday for lunches this week and it’s DELICIOUS. So hearty, warm and scrumptious! Definitely a “keeper” recipe! Thank you!

My slow cooker is only 4 quarts. Can this recipe be halved easily, or do you think it would still fit in the smaller sized cooker?

Yes, this recipe can be halved.

Do I need to halve it for a 4 quart slow cooker or will it still fit?

You may have to adjust the recipe as needed to ensure that it fits in a smaller slow cooker.

not a fan of Kale no matter how hard I try, can i substitute spinach?

Not a fan of canned items with BPA and all, can I substitute with fresh tomatoes and dried beans? Add more liquid? Looks yummy, can’t wait to try!

What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

Katherine did you try it with the fresh ingredients? If so, how did it turn out?

Katherine I’m making it with fresh tomatoes and dried beans now… I think this is a recipe you could easily make several substitutions to and it’ll turn out well

I would sub low fat chicken broth and add a smoked ham hock for flavor. Can I used dried beans instead of canned?? I love my six quart crock pot as it hold and cook a whole chicken (rubbed with paprika and other spices, stuffed with half an onion, half a lemon and garlic, over lots of chopped veggies on low for eight hours).

What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

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