Nourishing Winter Veggie Soup [Slow Cooker Option]
When the weather turns cold, this Nourishing Winter Veggie Soup is the perfect way to warm up. Packed with wholesome veggies, quinoa, and beans, it’s a cozy and customizable meal that’s easy to make—especially with a slow cooker option. A squeeze of fresh lemon finishes it off, making this a delicious and comforting bowl of goodness. Completely Vegan + Gluten-free.
Servings: 4 servings
Calories: 124kcal
Ingredients
SOUP:
- 1 tablespoon Extra virgin olive oil
- 1 cup cooked quinoa (If using uncooked quinoa, only use ½ cup)
- 1 medium organic carrot, peeled + chopped (You can also use Northern Beans or another white bean)
- ½ onion, chopped (You can also use yellow onion)
- 1 (15 oz.) can cannellini beans, drained + rinsed (You can also use Northern Beans or another white bean)
- 4 garlic cloves, minced
- 1 bell pepper, chopped (You can use any color)
- 2 cups grape tomatoes, chopped (You can also use a large 28 oz. can of diced tomatoes or my Herb Roasted Tomatoes, if preferred)
- 1 cup kale, de-stemmed + chopped (See Notes!)
- 4-5 cups organic vegetable stock
- ½ lemon, freshly-squeezed
- 2 tsps On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend----See Notes)
- 1 teaspoon turmeric powder
- 1 teaspoon sea salt
Instructions
TO MAKE THE SOUP:
- In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the chopped tomatoes, carrots, and bell peppers, stirring and sautéing for 1-2 minutes. Add in the salt, On Everything All-Purpose Blend, and turmeric, stirring to combine.
- Add in the beans, quinoa, kale, and lemon juice, veggie stock, stirring everything together until combined.
- NOTE: If using cooked quinoa, you should add it in during the last 5 minutes of the soup simmering.
- Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Let it continue to simmer for another 20 minutes or so or until veggies have cooked through and are tender. Add additional salt, to taste.
- Remove from heat and serve immediately into prepared bowl(s), with a side of bread or crackers, if desired.
- Bon Appetit!
Notes
- STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
- GREENS: Instead of kale, you can use broccoli, spinach, collard greens, or bokchoy as substitutes.
- TURMERIC: While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
- SLOW COOKER OPTION: To make this soup in the slow cooker, simply sauté garlic, onions, carrots, bell peppers and tomatoes before adding all ingredients into your slow cooker and cooking on the low setting for 2-3 hours, stirring occasionally---until all veggies and beans are tender and cooked through. NOTE: Remember to add in the cooked quinoa during the last few minutes of soup cooking in the slow cooker.
- HOMEMADE ALL-PURPOSE BLEND: 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, + 1 teaspoon dried parsley.
Nutrition
Calories: 124kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1530mg | Potassium: 225mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1962IU | Vitamin C: 52mg | Calcium: 37mg | Iron: 1mg