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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: https://damndelicious.net/2016/01/07/slow-cooker-tomato-kale-and-quinoa-soup/
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