10-Ingredient Slow Cooker Vegetable and Quinoa Stew is a hearty, vegetarian meal that's easy to make and completely satisfying. Warm, nourishing, and so simple, you'll want to make this stew for dinner tonight!
1large or 2 small sweet potatoespeeled and chopped into 1-inch pieces
2large carrotschopped into 1-inch pieces
1bunch kalestems removed and thinly sliced (about 5-6 cups)
1 15-ozcan white beansdrained and rinsed
2 15-ozcans chickpeasdrained and rinsed
1 14.5-ozcan fire roasted petite diced tomatoes
32-ozlow sodium vegetable or chicken stock
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 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.
If your child won't go for kale, simply pick it out of his or her bowl before serving.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.Offer plenty of freshly grated parmesan cheese and crusty bread for dipping.