Description
A hearty and nourishing soup packed with colorful vegetables and protein-rich quinoa, perfect for cozy nights.
Ingredients
Scale
- 2 large carrots, sliced or diced
- 2 stalks celery, sliced
- 1 onion, diced
- 1/4 head of cabbage, chopped
- 2 medium zucchini, cut in half & sliced
- 1 can (14 oz) diced tomatoes with juices (preferably fire roasted)
- 2 cans (14 oz) beans of choice, drained and rinsed
- 1/3 cup dry quinoa
- 2 teaspoons herbes de Provence or 1 teaspoon each thyme & rosemary
- 1/2 teaspoon garlic powder
- Pinch of red pepper flakes (optional)
- 6 cups water or vegetable broth
- Mineral salt & fresh cracked pepper, to taste
Instructions
- Slow Cooker: Add all ingredients to slow cooker and mix well. Set on low for 6-8 hours or high for 3-4 hours.
- Instant Pot: Sauté onions, carrots, and celery in broth/oil. Add remaining ingredients and mix well. Seal lid and cook on high pressure for 10 minutes, then release naturally for 10 minutes before quick-releasing.
- Stovetop: Sauté onions, carrots, and celery in oil over medium heat until tender. Add remaining ingredients and bring to a simmer. Cook uncovered for 25-30 minutes until veggies are tender.
Notes
Serve with crusty bread or a sprinkle of fresh herbs. Leftovers can be stored in airtight containers in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Slow Cooking / Instant Pot / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg