Slow Cooker Vegetable and Quinoa Stew

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!

Course Main Course

Cuisine American

Diet Vegan, Vegetarian

Keyword Quinoa, soup

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 391

Author Robyn Conley Downs

Equipment

Slow Cooker

Ingredients

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
2 teaspoons kosher salt
½ cup dry quinoa rinsed

Optional toppings

Chopped scallions
Lemon slices
Extra virgin olive oil
Freshly ground black pepper

Instructions

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.

Notes

Suggested Toppings: olive oil, sliced green onions, fresh lemon juice, freshly grated Parmesan cheese.

Nutrition