Slow Cooker Vegetable and Quinoa Soup
Slow Cooker Vegetable and Quinoa Soup is a hearty, vegetarian meal that’s easy to make and completely satisfying. Warm, nourishing, and so simple, you’ll want to make this soup for dinner tonight!
This is my new favorite recipe. It’s my favorite because it’s so easy to make, requiring just a few minutes to chop some veggies, open a few cans, and dump everything into the slow cooker. It’s also my favorite because it’s so ridiculously good.
As the veggies and beans slowly simmer they create a flavorful, nourishing broth that is just magical. Seriously. The addition of quinoa adds additional protein and some texture that sends the stew over the edge.
I like serving this stew with a squeeze of fresh lemon, some chopped scallion, freshly ground black pepper, and a drizzle of extra virgin olive oil. So good! My child likes her with the kale picked out and served on the side and a very generous sprinkling of parmesan cheese. And my spouse took his with a giant hunk of bread with extra olive oil for dipping.
I hope this one becomes a staple in your house, as it has in ours. Keep these simple ingredients on hand and you can whip it up any time in a matter of minutes. Grab a spoon and let’s dig in!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | If your child won’t go for kale, simply pick it out of his or her bowl before serving.
2 | Some children prefer smoother textures, so consider blending a few cups of this soup (with or without the kale) and serving it as a puree.
3 | Offer plenty of freshly grated parmesan cheese and crusty bread for dipping.
4 | Use homemade chicken stock or bone broth for extra flavor.
THIS RECIPE IS . . .
Dairy FreeGluten FreeNut FreeVeganVegetarian
Slow Cooker Vegetable and Quinoa Stew
- 1 medium yellow onion, chopped
- 1 large or 2 small sweet potatoes, peeled and chopped into 1-inch pieces
- 2 large carrots, chopped into 1-inch pieces
- 1 bunch kale, stems removed and thinly sliced
- 1 (15-oz) can white beans, drained and rinsed
- 2 (15-oz) cans chickpeas, drained and rinsed
- 1 (14.5-oz) can fire roasted petite diced tomatoes
- 32 oz low sodium vegetable stock, or chicken stock (if not vegan/vegetarian)
- 2 teaspoons kosher salt
- ½ cup dry quinoa, rinsed
- Chopped scallions
- Lemon slices
- Extra virgin olive oil
- Freshly ground black pepper
- Place the onion, sweet potatoes, carrots, kale, white beans, chickpeas, tomatoes, stock and salt in a slow cooker. Cover and cook on high for 4 hours or low for 6 hours, or until the potatoes are cooked through.
- Uncover and add the quinoa. Cover and cook on high for an additional 20-30 minutes, or until the quinoa is cooked through. Taste and add additional salt to taste.
- Serve with chopped scallions, lemons slices, freshly ground black pepper, and a drizzle of extra virgin olive oil if you like.
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Made this with the addition of celery and it was amazing.
Love the idea of adding celery, Chris! So glad you enjoyed. 🙂
Stumbled on this recipe looking for a way to use my crock pot this summer for something nice and light. I made it exactly as written and used a little lemon juice for garnish – huge hit! Will definitely be making this again!
Yay, so glad you enjoyed this one!
Could spinach be substituted for kale?
Yes, you’ll just want to add the spinach at the very end of cooking time.
Do you provide the nutritional breakdown of recipes? Thank you.
Maria, we focus on real, whole food around here so don’t offer nutritional breakdowns.
I want to make it ahead of time for lunches and thinking cooking quinoa separately and add upon reheat so quinoa does not absorb all the liquid. 1/2 c of quinoa would typically cook with 1 cup (8oz) of liquid, so maybe reduce stock by 8 ounces? Has anyone ever done this?
I want to make it ahead of time for lunches and thinking cooking quinoa separately and adding upon reheat so quinoa does not absorb all the liquid. 1/2 c of quinoa would typically cook with 1 cup (8oz) of liquid, so maybe reduce stock by 8 ounces? Has anyone ever done this?
Hi Aimee, I haven’t tried it, but your calculations sound about right. You could probably just reduce the stock by 1/2 cup, and then add the cooked quinoa until you achieve your desired consistency. If you try it let us know how it turns out!
I am looking forward to trying this recipe. Do you know how many carbs/grams of fiber there are per bowl?
Hi Amy, we’re not able to provide nutritional information for recipes, but recommend adding the ingredients to an online nutrition calculator it that info is important to you. Hope you enjoy!
This sounds amazing!!
Would I change the amount of liquid if just cooking in a pot on the stove?
Kelly, this recipe should work with the same measurements on the stovetop! If you find too much liquid evaporates in the boiling process, though, you can add a splash more stock. Hope you enjoy!
Hi Amy, I just added that for you. I hope you enjoy the recipe!