Slow Cooker Vegetable Quinoa Soup

18 495 315
Ingredients Minutes Calories
Prep Cook Servings
15 min 8 h 8
Slow Cooker Vegetable Quinoa Soup
Health Rating


1 dash Black pepper (to taste)
1 can (15oz) Cannellini beans, canned (drained, rinsed)
3 medium Carrots (diced)
2 medium stalk(s) Celery (diced)
1 can (15oz) Chickpeas, canned, drained (drained, rinsed)
1 can(28oz) Crushed tomatoes canned
4 clove(s) Garlic (minced)
1 medium pepper(s) Green bell pepper (diced)
2 tbsp Italian herb seasoning, McCormick
3 cup Kale (chopped)
1 whole lime(s) Lime juice (fresh)
2 tbsp Nutritional yeast
3/4 cup Quinoa, uncooked (rinsed)
1 medium pepper(s) Red bell pepper (diced)
4 cup Vegetable stock/broth
2 cup Water
2 medium Yellow onion (diced)
2 small Zucchini (diced)


Add everything except the kale and quinoa into the slow cooker. Cook for 3-4 hours on high or 6-8 hours on low.

Add the quinoa and kale and cook for 30 - 60 minutes longer, or until the quinoa is fully cooked.

Serve with oyster crackers or Parmesan cheese.


Nutrition Facts

Per Portion

Calories 315
Calories from fat 29.8
Calories from saturated fat 14.2
Total Fat 3.3 g
Saturated Fat 1.6 g
Trans Fat 0
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 6.1 g
Cholesterol 0
Sodium 947 mg
Potassium 1120 mg
Total Carbohydrate 56 g
Dietary Fiber 13.4 g
Sugars 7.0 g
Protein 15.4 g

Dietary servings

Per Portion

Grain 0.8
Meat Alternative 0.6
Vegetables 3.7

Energy sources

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