Slow Cooker Quinoa Veggie Soup

This Slow Cooker Quinoa Veggie Soup recipe is truly a delicious meal for those not so warm days. The warmth of great flavors and succulent taste of the individual veggies marrying together, makes this bowl of goodness completely irresistible. Loaded with quinoa, kale, tomatoes, carrots, onions, butter beans (great Northern beans); this recipe reminds you of the reason why eating your veggies (by themselves!) isn’t such a bad idea after all. Not to mention, everything is made in a slow cooker, which means that you can easily set it and forget it! All vegan.

Who doesn’t love a good Slow Cooker meal, right? I mean, how easy is it to just throw your ingredients inside and set it to whatever time needed and let it do it’s thing on it’s own without worrying about anything?

I get it. It’s pretty awesome!

Honestly, I’ve never used one until only a few short months ago. But I understand the definite need for it and of course the trend that’s happening.

Previously, I tried using it for the first time when I made Chili, which turned out great. However, I think that this soup was the most tasty thing I’ve made in it. Haha.

Anyway, it’s definitely taking a while for the Spring weather to hit consistently here in NYC, so having soup these days isn’t a crazy thing.

That’s why I’ve decided to share this. Although I don’t mind eating soup year-round, I know that currently some of us are experiencing a bit of chilly weather (or snow in some places), so why not enjoy a bowl of yummy soup, right?

Of course, if you’ve been an avid follower of Orchids + Sweet Tea, then you’ve probably already seen our other soup options, which are all uniquely delicious in their own way.

For instance, this Healthy Veggie Vegan Lasagna Soup recipe is something truly spectacular. It definitely reminds you of a good plate of homemade lasagna without the fork.

This Tortellini Soup with Chicken + Spinach recipe is just a bowl full of goodness. Then there are the bold, spicy flavors in this  Spicy Vegan Lentil + Veggie Soup which will leave you saying, “oh my, how delicious”. 

However, if you’re more into a thicker type of goodness like chili, then this Spicy Vegan Jamaican Stew Peas is a must try!

This recipe is a great homage to the traditional popular Jamaican dish.

Made with a flavorful coconut milk base and seasoned with traditional Caribbean spices, this bowl of goodness comes packed with red kidney beans, sweet potatoes, bell peppers, red onions, dumplings, and a kick of heat for those who enjoy a bit of spiciness. Served with brown or basmati rice.

This Homemade Spicy Mixed Beans Vegan Chili is comforting, full of flavor, and has a nice kick of heat. Packed with other veggies and quinoa, this chili surely is a hearty way to satisfy those taste buds on any given day.

OK, so I know that you may be asking—-will I ever use the slow cooker again? Were there any pros and cons? That sort of thing.

My Thoughts on the Slow Cooker?

Whelp, honestly, I can attest to the awesomeness of the slow cooker! While I haven’t used it to the magnitude of others (Yes–some have baked cakes, cheesecakes, etc. in theirs!), I can say that it’s a really good kitchen appliance to have available.

My slow cooker is the 3.5 Qt Programmable Slow Cooker by Cuisinart. However, there are many other versions (some more advanced) and larger sizes, so there’s plenty to choose from.

As for the pros and cons, from my experience, I can say that the pros are the ease of use and the ‘set it and forget it’ ability, which gives you more flexibility to make your meal and do other things, especially if you’re really busy.

Honestly, my only con was that since I’m not use to this ‘type’ of cooking method, I found that it took ‘awhile’ to get things going in terms of the heating process.

But of course, I guess that’s why it’s called a SLOW COOKER. Haha. Other than that, it’s pretty awesome!

So let’s dig right into this recipe, shall we?

To begin, in a medium skillet over medium-high heat, add 1 Tbsp of extra virgin olive oil and sauté diced onions, garlic, and bell peppers until tender and translucent, about 2-3 minutes, reducing the heat so that veggies don’t burn.

In the meantime, prep your slow cooker and Add all ingredients to it. Once done, add sautéed veggies along with spices, stirring everything together until well combined.

Set Slow Cooker to a medium setting, cover and let everything slow cook + simmer for about 2-3 hours, stirring occasionally to ensure that desired thickness is kept. Toward the last 20 minutes, add additional vegetable broth if needed and do the same for any spices that you feel need to be added as well for taste.

Once timer has ended and veggies are cooked through, turn off slow cooker or keep it on the “keep warm” setting and serve soup in prepared bowls with a side of bread or crackers, if desired.

Bon Appetite!

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If you choose to make these Slow Cooker Quinoa Veggie Soup or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

5 from 8 votes

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Slow Cooker Quinoa Veggie Soup

This Slow Cooker Quinoa Veggie Soup recipe is truly a delicious meal for those not so warm days. The warmth of great flavors and succulent taste of the individual veggies marrying together, makes this bowl of goodness completely irresistible. Loaded with quinoa, kale, tomatoes, carrots, onions, butter beans (great Northern beans); this recipe reminds you of the reason why eating your veggies (by themselves!) isn’t such a bad idea after all. Not to mention, everything is made in a slow cooker, which means that you can easily set it and forget it! All vegan.

Course: Main Course

Keyword dinner, lunch, quinoa, slow cooker, soup, vegan, veggies

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours 10 minutes

Servings: 6 servings

Creator Shanika | Orchids + Sweet Tea

Must-Haves:

• 1 Tbsp extra virgin olive oil
• 1 red onion, diced
• 1 medium bell pepper, chopped
• 1 cup organic quinoa, uncooked
• 2-3 cups diced tomatoes (See Notes!)
• 4 cups organic vegetable broth
• 1 cup water (add an extra 1 cup if needed!)
• 1 (15 oz.) can ‘Butter Beans’ aka Northern Beans
• 1 cup fresh kale, chopped (See Notes!)
• 1 cup diced carrots
• 2 garlic cloves, minced

Spices + Condiments:

• 1 Tbsp lemon juice
• 1 tsp dried thyme
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp turmeric, optional (See Notes!)
• 1 Tbsp red pepper flakes
• 2 tsps dried basil

Instructions:

1. To begin, in a medium skillet over medium-high heat, add 1 Tbsp of extra virgin olive oil and sauté diced onions, garlic, and bell peppers until tender and translucent, about 2-3 minutes, reducing the heat so that veggies don’t burn.

2. In the meantime, prep your slow cooker and Add all ingredients to it. Once done, add sautéed veggies along with spices, stirring everything together until well combined.

3. Set Slow Cooker to a medium setting, cover and let everything slow cook + simmer for about 2-3 hours, stirring occasionally to ensure that desired thickness is kept. Toward the last 20 minutes, add additional vegetable broth if needed and do the same for any spices that you feel need to be added as well for taste.

4. Once timer has ended and veggies are cooked through, turn off slow cooker or keep it on the “keep warm” setting and serve soup in prepared bowls with a side of bread or crackers, if desired.

5. Bon Appetite!

FYI:

DICED TOMATOES: If preferred, you can substitute for 1 large (28 oz.) can of diced tomatoes.

KALE: If preferred, you can always substitute Kale with Spinach or Collard Greens.

TURMERIC: While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.

STORAGE: Any leftovers can be kept in a tightly sealed container refrigerated for 3-4 days. Can also be frozen and defrosted for longer storage.

Slow Cooker Quinoa Veggie Soup.