Slow-Cooker Vegetable Quinoa Soup
ThrifyBelow.com
- Yield: 8 servings
- Prep: 15 minutes
- Cook: 8 hours
Ingredients
- 2medium onions, diced
- 3medium carrots, diced
- 2stalks celery, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small zucchini, diced
- 2cloves garlic, minced
- 1 carton (32 ounces) vegetable broth
- 2cups water
- 1can (28 ounce) crushed tomatoes
- 1can (15 ounce) cannellini beans, drained and rinsed
- 1can (15 ounce) garbanzo beans, drained and rinsed
- 1 lime, juiced
- 2tablespoons Italian seasoning
- 2tablespoons nutritional yeast
- generous grinding of black pepper
- 3/4cup uncooked quinoa, rinsed
- 3cups kale, roughly chopped
Instructions
- Add everything but quinoa and kale to the slow cooker. Cook for 3-4 hours on high or 6-8 hours on low.
- Add the quinoa and kale and cook for 30 – 60 minutes longer, or until the quinoa is fully cooked.Serve with oyster crackers or Parmesan cheese and enjoy!
Recipe courtesy of Alex from ThriftyBelow.com.
Nutritional Info *per serving
- Calories 340
- Fat 2
- Saturated Fat 0
- Sodium 800
- Carbohydrate 69
- Fiber 13
- Sugars 10
- Protein 16
