Description
A simple, hearty vegetable soup made with quinoa, cooked slowly in a slow cooker.
Ingredients
Scale
- 6 cups vegetable broth
- 1 cup quinoa, rinsed
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 1 cup chopped sweet potato
- 1 cup chopped zucchini
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Place the vegetable broth, rinsed quinoa, carrots, celery, onion, sweet potato, zucchini, diced tomatoes, thyme, oregano, pepper, and salt into the slow cooker.
- Stir all ingredients together until combined.
- Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
- Stir the soup before serving.
Notes
- For a thicker soup, mash some of the vegetables against the side of the slow cooker before serving.
- Add fresh parsley for garnish, if desired.
- Prep Time: 15 min
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 6
- Sodium: 550
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 7
- Protein: 9
- Cholesterol: 0
Keywords: slow cooker, quinoa, vegetable soup, easy soup, healthy soup, vegetarian