Name: Crockpot Quinoa, Kale, and Cabbage Soup Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8
Cuisine: American
Ingredients: 4 Garlic Cloves; 3 stalks Celery; 1 medium Onion; 2 tbsp Extra-Virgin Olive Oil; ¾ cup Dry Quinoa; ½ Cabbage Head; ½ tsp Dried Basil Leaves; ½ tsp Dried Rosemary; 7 cups Vegetable Broth; Sea Salt; Ground Black Pepper; 4 cups Kale; 2 tbsp Lemon Juice

Crockpot Quinoa, Kale, and Cabbage Soup Recipe

Recipes.net Team Modified: November 12, 2023

Let your slow cooker warm up light and fluffy pieces of quinoa swimming in vegetable broth. Cook it with chunks of chopped-up cabbage and kale in this hearty veggie soup. A few select herbs and spices bring out the flavors of this delicious meatless dish.

How To Make Crockpot Quinoa, Kale, and Cabbage Soup

Prep: 15 mins

Cook: 4 hrs

Total: 4 hrs 15 mins

Serves:

Ingredients

4 Garlic Cloves, minced
3 stalks Celery , chopped
1 medium Onion, chopped
2 tbsp Extra-Virgin Olive Oil
¾ cup Dry Quinoa
½ Cabbage Head, chopped
½ tsp Dried Basil Leaves, chopped
½ tsp Dried Rosemary, crushed
7 cups Vegetable Broth
Sea Salt, to taste
Ground Black Pepper, to taste
4 cups Kale, stemmed and roughly chopped, packed
2 tbsp Lemon Juice

Instructions

Place the garlic, celery, and onions on the bottom of a large slow cooker, and drizzle with olive oil.
Add quinoa, cabbage, basil, and rosemary.
Pour in vegetable broth.
Season with salt and pepper if needed.
Cook on high for 3-4 hours.
Stir in kale and lemon juice, then re-cover and continue cooking on high for 10-20 minutes or until kale leaves have wilted.