This Slow Cooker Tomato Quinoa Soup is the perfect, hearty, vegetarian soup; and the fact it take less than 15 minutes to prep, it’s a perfect meal for those busy days. When I wake up in the morning, I know the day will go about two ways: 1) I can’t wait to spend the day cooking and creating something for dinner, or 2) I have SO much work to get done, I need something easy and quick to make for dinner. When I feel like the latter, I always head to my slow cooker recipes first. The reason? I know prep time is simple, and once everything’s in the slow cooker, I don’t have to worry about it till it’s time to eat! Hence, the perfect dish for those incredibly busy days – or, if you just need a day to yourself with a wonderful meal waiting for you at the end of it all. This vegetarian soup is incredibly hearty, and is packed with delicious flavor.
What You Need to make Slow Cooker Tomato Quinoa Soup
- Quinoa
- Diced Canned Tomatoes
- Pink beans (or pinto)
- Yellow Onion
- Garlic
- White mushrooms
- Green Bell Pepper
- Potatoes
- Vegetable broth
- Dried Oregano
- Dried Basil
- Dried Rosemary
- Dried Thyme
- Fresh parsley for garnish
- Salt and Pepper
How to make Slow Cooker Tomato Quinoa Soup
So, how easy is it to make this recipe? First, wash and rinse your uncooked quinoa thoroughly, and set aside. Now, prepare your veggies: peel, cut, dice, mince and slice according to the recipe. All done that? Perfect! Toss all your ingredients, including the spices, into your slow cooker, turn it on high, and hit start. That’s it – trust me when I say this recipe is super simple. After it’s been cooking for 3 hours, it’s the perfect time to check and make sure the soup’s consistency is to your liking. Keep in mind, it’s a hearty, thick soup – so if it’s too thick for your liking, you can always add an additional cup of veggie broth now. When everything’s to your liking, the best way to check to see if the soup’s ready is to grab a fork, and poke a potato or two. If the fork can easily pierce through, the soup’s ready – if not, let it cook for another 30-45 minutes and check the potatoes again.
Once the soup is ready, scoop into bowls, top with fresh parsley and serve immediately. Enjoy!
Want more delicious Slow Cooker Recipes? Check these out:
Stay up to date with Cooking for Everyone’s Newsletter, or follow me on social media! Instagram, Facebook, Pinterest, and Twitter.
Print
Slow Cooker Tomato Quinoa Soup
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 1x
Ingredients
- 1 – 1 1/2 cups of uncooked quinoa, rinsed
- 2 cans (30oz) diced Tomatoes
- 1 can (15oz) Pink beans (or pinto)
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 cups White mushrooms, sliced
- 1 green bell pepper, diced
- 1 1/2 cup Potatoes, peeled and cubed
- 4 cups of Vegetable broth
- 1/2 tsp dreid Oregano
- 1 tsp dried Basil
- 1/2 tsp dried Rosemary
- 1/2 tsp dried Thyme
- Fresh parsley for garnish
- Salt and Pepper to taste
Instructions
- Place quinoa, tomatoes, pink beans, onion, garlic, mushrooms, bell pepper, potatoes, basil, oregano, rosemary and thyme into slow cooker. Stir in vegetable broth, until everything is combined; salt and pepper to taste
- Cover and cook on high for 3-4 hours, or on low for 7-8 hours
- Serve hot, and garnish with fresh parsley
Notes
This soup is hearty, if you’d like it to be ‘more soupy’ add in a cup of water or an extra cup of vegetable broth.
- Category: Bites
- Method: Slow Cooker
- Cuisine: American
Keywords: slow cooker tomato quinoa
