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Crockpot Quinoa Vegetable Harvest Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 cup uncooked quinoa, rinsed
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 1 sweet potato, peeled and cubed
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 (14 oz) can diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 cups chopped kale
  • Salt and pepper to taste

Instructions
 

  • Place the onion, carrots, sweet potato, celery, garlic, diced tomatoes, vegetable broth, thyme, rosemary, salt, and pepper into the slow cooker.
  • Stir in the rinsed quinoa until everything is combined.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the vegetables are tender and the quinoa is fully cooked.
  • Add the chopped kale during the last 30 minutes of cooking so it softens but keeps its color.
  • Stir the soup once more, adjust salt and pepper if needed, and serve warm.

Notes

Rinse the quinoa well before adding it to remove any bitterness that can affect the broth. Stir the kale in at the end to prevent it from turning overly soft. Leftovers keep in the fridge for up to four days and reheat well with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker