Slow Cooker Tomato, Kale and Quinoa Soup
Total Time
8 hours 10 minutes
Prep Time
10 minutes
Cook Time
8 hours
Rating
4.5 out of 5 stars
(17)
Ingredients
8 servings
- 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
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Preparation
Chef’s notes
Adapted from Chelsea's Messy Apron