Slow Cooker Tomato, Kale and Quinoa Soup

• Vegan
• Gluten free

• Produce

  • 1/2 tsp Basil, dried
  • 2 Bay leaves
  • 3 cloves Garlic
  • 1 (15-ounce can Great northern beans
  • 1 lb Kale
  • 1 Onion
  • 1/2 tsp Oregano, dried
  • 1/4 tsp Rosemary, dried
  • 1/4 tsp Thyme, dried
  • 2 (14.5-ounce cans Tomatoes, petite

• Canned Goods

  • 4 cups Vegetable broth

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

Found on damndelicious.net

Description

Ingredients

• 1 cup uncooked quinoa, rinsed thoroughly
• 2 (14.5-ounce) cans petite diced tomatoes
• 1 (15-ounce) can Great Northern beans, drained and rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 4 cups vegetable broth
• Kosher salt and freshly ground black pepper, to taste
• 1 pound kale, coarsely chopped

Directions

• Place quinoa, tomatoes, beans, onion,  garlic, oregano, basil, rosemary, thyme and bay leaves into a 6-qt slow cooker. Stir in vegetable broth and 2 cups water until well combined; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in kale until wilted. Serve immediately.