Scale
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