Crockpot Quinoa, Kale, and Cabbage Soup Recipe

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Recipes.net Team Published: May 15, 2020 Modified: December 22, 2020
Crockpot Quinoa, Kale, and Cabbage Soup Recipe

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

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

How To Make Crockpot Quinoa, Kale, and Cabbage Soup

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Prep: 15 mins
Cook: 4 hrs
Total: 4 hrs 15 mins
Serves:
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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

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