November 10

Tomato, Kale, and Quinoa Soup

In an attempt to eat less red meat, we tried to searched for some hearty soups. I was on a kick to find a slow cooker recipe which is how we found this delicious soup.

The first time we made this recipe, we made it exactly to the original. I think we got about 8 or 9 servings out of it. Next time, we’re going to make a few changes. Next time, we’ll wait until half way thru cooking to add the quinoa. it was just a tad bit on the over cooked side to me. We had used a whole medium onion, but the flavor from it was just, meh. Next time, we’ll try sauteing and browning the onion first, to bring out more flavor from it.

Tomato, Kale, and Quinoa Soup

Course Soup
Cuisine American


  • 1 cup Quinoa, uncooked rinsed thoroughly
  • 1 28-ounce can diced tomatoes
  • 1 15-ounce can Great Northern beans, drained and rinsed
  • 1 onion diced
  • 3 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 4 cups chicken broth
  • Kosher salt and freshly ground black pepper to taste
  • 1 bunch kale stems removed and leaves chopped


  • Place quinoa, tomatoes, beans, onion, garlic, oregano, basil, rosemary, thyme and bay leaves into a 6-qt slow cooker. Stir in vegetable broth and 2 cups water until well combined; season with salt and pepper, to taste.
  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in kale until wilted.
  • Serve immediately.


Original recipe:
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Posted November 10, 2018 by Food.PWWF in category "Dinner", "Lunch", "Main Dish", "Soup

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