Slow Cooker Quinoa Veggie Soup

5 from 15 votes

This Slow Cooker Quinoa Veggie Soup is super nourishing and cozy, that is perfect for the whole family!

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course, Soup

Keyword: dairy-free, dinner, lunch, quinoa, slow cooker, soup, vegan, veggies

Servings: servings

Calories: 110kcal

Author: Shanika

1 tablespoon Extra virgin olive oil
1 cup multi-color quinoa, uncooked (You can also use white or red)
½ red onion, chopped (You can also use yellow onion)
2 medium carrots, peeled + chopped
4 garlic cloves, minced
1 bell pepper, chopped
2-3 cups diced tomatoes (You can also use a large 28 oz. can of diced tomatoes, if preferred)
1 (15 oz.) can cannellini beans, drained + rinsed (You can also use Northern Beans or another white bean)
1 cup fresh kale, chopped (See Notes!)
5 cups organic vegetable stock/broth (You can add more if needed since the quinoa will swell)
1 teaspoon freshly-squeezed lemon juice
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon red pepper flakes
½ teaspoon turmeric powder (See Notes!)

To begin, preheat the Slow Cooker (I prefer the medium setting). Once heated, add the extra virgin olive oil followed by the chopped onions, minced garlic, and sauté for 1-2 minutes. Add the chopped bell peppers, tomatoes, and carrots, and seasonings and sauté until veggies are a bit tender and translucent, about 2-3 minutes.
Next, add the remaining ingredients, stirring everything together until combined.
Cover and let everything slow cook + simmer for about 2-3 hours, stirring occasionally to ensure that desired thickness is kept. Toward the last 30 minutes, add additional vegetable stock 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 and tender, turn off slow cooker or keep it on the "keep warm" setting and serve soup in prepared bowl(s) with a side of your favorite bread or crackers, if desired.
Bon Appetit!

STORAGE:Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
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.