Slow Cooker Vegetable Quinoa Soup

17 495 264
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)
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 Bone broth, Organic (or chicken broth)
2 cup Water
2 medium Yellow onion (diced)
2 small Zucchini (diced)


1. Add everything except the kale and quinoa into the slow cooker. Cook for 3-4 hours on high or 6-8 hours on low.
2. Add the quinoa and kale and cook for 30 - 60 minutes longer, or until the quinoa is fully cooked.
3. Serve with oyster crackers or Parmesan cheese.


Nutrition Facts

Per Portion

Calories 264
Calories from fat 27.3
Calories from saturated fat 3.2
Total Fat 3.0 g
Saturated Fat 0.4 g
Trans Fat 0
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 0.7 g
Cholesterol 0
Sodium 428 mg
Potassium 794 mg
Total Carbohydrate 48 g
Dietary Fiber 10.4 g
Sugars 7.0 g
Protein 16.3 g

Dietary servings

Per Portion

Grain 0.8
Meat Alternative 0.6
Vegetables 2.9

Energy sources