Nourishing Winter Veggie Soup [Slow Cooker Option]
A hearty and nourishing winter vegetable soup perfect for slow cooker or stovetop, packed with wholesome ingredients and vibrant flavors.
Ingredients
Vegetables and grains
- 1 Tbsp Extra virgin olive oil
- 1 cup cooked quinoa (Use 1/2 cup if using uncooked quinoa)
- 1 medium organic carrot (peeled + chopped)
- 0.5 onion yellow onion (chopped)
- 1 15 oz. can cannellini beans (drained + rinsed)
- 4 cloves garlic (minced)
- 1 bell pepper bell pepper (any color, chopped)
- 2 cups grape tomatoes (chopped)
- 1 cup kale (de-stemmed + chopped)
- 4-5 cups organic vegetable stock
- 0.5 lemon lemon (freshly squeezed)
- 2 tsps On Everything All-Purpose Blend
- 1 tsp turmeric powder
- 1 tsp sea salt
Instructions
- Heat olive oil in a large pot or slow cooker. Add chopped onion, carrot, and garlic; sauté until fragrant.
- Add chopped bell pepper, tomatoes, beans, kale, spices, and vegetable stock. Bring to a boil, then simmer for 30 minutes.
- Stir in cooked quinoa and lemon juice. Adjust seasoning as needed.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup is versatile and can be made in a slow cooker or on the stovetop for a comforting winter meal.