Slow Cooker Quinoa Vegetable Soup
Seasonal, comforting, and nourishing–this slow cooker Quinoa & Vegetable Soup will be a quick family favorite.
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
- 6 cup, cubes butternut squash
- 1 medium onion
- 29 ounce fire-roasted tomatoes, canned
- 15 ounce black beans, canned
- 1 cup quinoa, uncooked
- 5 cup vegetable broth
- 2 teaspoon chili powder
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon salt
- 2 cup, chopped kale
- 1/4 cup cilantro
Peel and chop squash (if using fresh) and onion; drain and rinse beans.
Place squash, onion, tomatoes, beans, quinoa, broth, and seasonings into a slow cooker. Stir to combine.
Cook on low for 6-8 hours or on high for 3-4 hours, adding additional broth as needed.
2 minutes before serving, stir in kale and cilantro. (The heat from the soup will be enough to cook the kale.)
Garnish with additional cilantro if desired. Enjoy!
Calories: 275kcal | Carbohydrates: 55g | Protein: 12g | Fat: 3g | Sodium: 1053mg | Fiber: 13g | Sugar: 9g