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Nourishing Winter Veggie Soup [Slow Cooker Option]

A hearty and nourishing winter soup packed with vegetables, beans, and quinoa, perfect for slow cooker or stovetop preparation.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Soup
Cuisine Healthy
Servings 4 servings
Calories 250 kcal

Ingredients
  

Vegetables and Beans

  • 1 Tbsp Extra virgin olive oil
  • 1 cup cooked quinoa Use 1/2 cup if using uncooked quinoa
  • 1 medium organic carrot peeled + chopped
  • 0.5 onion yellow onion chopped
  • 1 15 oz. can cannellini beans drained + rinsed
  • 4 cloves garlic minced
  • 1 bell pepper chopped bell pepper any color
  • 2 cups grape tomatoes chopped
  • 1 cup kale de-stemmed + chopped
  • 4-5 cups organic vegetable stock
  • 0.5 lemon freshly-squeezed lemon juice
  • 2 tsps On Everything All-Purpose Blend
  • 1 tsp turmeric powder
  • 1 tsp sea salt

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; sauté until fragrant.
  • Add chopped carrots, bell pepper, and tomatoes; cook for 5 minutes.
  • Pour in vegetable stock, add beans, kale, quinoa, lemon juice, and spices; bring to a boil.
  • Reduce heat and simmer for 30-40 minutes until vegetables are tender.
  • Adjust seasoning as needed and serve hot.

Notes

This soup is versatile and can be made in a slow cooker for convenience.
Keyword vegetables