Slow Cooker Quinoa Vegetable Soup

 Source: https://www.orchidsandsweettea.com/slow-cooker-quinoa-veggie-soup

INGREDIENTS

• 1 Tbsp extra virgin olive oil
• 1 red onion, diced
• 1 medium bell pepper, chopped
• 1 cup organic quinoa, uncooked
• 28 oz. can diced tomatoes 
• 4 cups organic vegetable broth
• 1 cup water (add an extra 1 cup if needed!)
• 1 (15 oz.) can ‘Butter Beans’ aka Northern Beans
• 1 cup kale or spinach, chopped 
• 1 cup diced carrots
• 2 garlic cloves, minced

Spices + Condiments:

• 1 Tbsp lemon juice
• 1 tsp dried thyme
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp turmeric, optional (See Notes!)
• 1 Tbsp red pepper flakes
• 2 tsps dried basil

INSTRUCTIONS

• To begin, in a medium skillet over medium-high heat, add 1 Tbsp of extra virgin olive oil and sauté diced onions, garlic, and bell peppers until tender and translucent, about 2-3 minutes, reducing the heat so that veggies don’t burn.
• In the meantime, prep your slow cooker and Add all ingredients to it. Once done, add sautéed veggies along with spices, stirring everything together until well combined.
• Set Slow Cooker to a medium setting, cover and let everything slow cook + simmer for about 2-3 hours, stirring occasionally to ensure that desired thickness is kept. Toward the last 20 minutes, add additional vegetable broth if needed and do the same for any spices that you feel need to be added as well for taste.
• Once timer has ended and veggies are cooked through, turn off slow cooker or keep it on the “keep warm” setting and serve soup in prepared bowls with a side of bread or crackers, if desired.