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Slow Cooker Kale and Red Quinoa Soup

Kale and Red Quinoa Soup
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Slow Cooker Kale and Red Quinoa Soup

This protein-packed soup is an ideal dinner for busy days. Simply set it and forget it.

Ingredients

Servings   4   Serving Size   1 1/2 cups

  • 1 14.5-ounce can no-salt-added whole tomatoes, undrained
  • 1 14.5-ounce can no-salt-added great northern beans, rinsed and drained
  • 4 cups coarsely chopped kale (1/2 of a 5-ounce bunch), any large stems discarded
  • 2 cups fat-free, lower-sodium vegetable broth
  • 1/2 cup red quinoa, rinsed and drained in a fine-mesh sieve
  • 1 medium carrot, cut into 1/2-inch slices (about 1/2 cup)
  • 1 medium rib of celery, cut into 1/2-inch slices (about 1/2 cup)
  • 1/2 cup chopped red onion
  • 1 tablespoon olive oil
  • 2 medium garlic cloves, minced
  • 1 teaspoon dried thyme, crumbled
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon smoked paprika (sweet or hot)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Tip: Click on step to mark as complete.

  1. Put all the ingredients in a 3- to 4 1/2-quart round or oval slow cooker. Cook, covered, on low for 6 to 8 hours or on high for 2 to 3 hours, or until the vegetables and quinoa are tender.

Nutrition Facts

Slow Cooker Kale and Red Quinoa Soup
CaloriesCalories
245 Per Serving
ProteinProtein
10g Per Serving
FiberFiber
10g Per Serving

Nutrition Facts

Calories 245
Total Fat 6.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.0 g
Cholesterol 0 mg
Sodium 294 mg
Total Carbohydrate 40 g
Dietary Fiber 10 g
Sugars 6 g
Added Sugars 0 g
Protein 10 g

Dietary Exchanges
2 starch, 2 vegetable, 1/2 lean meat

This recipe is reprinted with permission from Healthy Slow Cooker Cookbook, 2nd Edition. Copyright © 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

This protein-packed soup is an ideal dinner for busy days. Simply set it and forget it.

Nutrition Facts

Slow Cooker Kale and Red Quinoa Soup
CaloriesCalories
245 Per Serving
ProteinProtein
10g Per Serving
FiberFiber
10g Per Serving
×
Calories 245
Total Fat 6.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.0 g
Cholesterol 0 mg
Sodium 294 mg
Total Carbohydrate 40 g
Dietary Fiber 10 g
Sugars 6 g
Added Sugars 0 g
Protein 10 g

Dietary Exchanges
2 starch, 2 vegetable, 1/2 lean meat

Ingredients

Servings   4   Serving Size   1 1/2 cups

  • 1 14.5-ounce can no-salt-added whole tomatoes, undrained
  • 1 14.5-ounce can no-salt-added great northern beans, rinsed and drained
  • 4 cups coarsely chopped kale (1/2 of a 5-ounce bunch), any large stems discarded
  • 2 cups fat-free, lower-sodium vegetable broth
  • 1/2 cup red quinoa, rinsed and drained in a fine-mesh sieve
  • 1 medium carrot, cut into 1/2-inch slices (about 1/2 cup)
  • 1 medium rib of celery, cut into 1/2-inch slices (about 1/2 cup)
  • 1/2 cup chopped red onion
  • 1 tablespoon olive oil
  • 2 medium garlic cloves, minced
  • 1 teaspoon dried thyme, crumbled
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon smoked paprika (sweet or hot)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Tip: Click on step to mark as complete.

  1. Put all the ingredients in a 3- to 4 1/2-quart round or oval slow cooker. Cook, covered, on low for 6 to 8 hours or on high for 2 to 3 hours, or until the vegetables and quinoa are tender.
The New American Heart Association Cookbook, Centennial Edition

The New American Heart Association Cookbook, Centennial Edition

The American Heart Association celebrates its 100th birthday with 100 all-new recipes in this fully revised and updated 10th edition of its classic cornerstone cookbook.

This ultimate resource offers more than 800 recipes to satisfy every palate. The new and revised recipes are based on modern flavor profiles, classic favorites, cultural cuisines, and culinary preferences, such as Mediterranean and vegetarian. Many of the recipes use today’s popular cooking appliances, including the air fryer, slow cooker, and pressure cooker (Instant Pot®).

Sample Recipes:

Slow Cooker Kale and Red Quinoa Soup

Pulled Turkey Tostadas with Cucumber Guacamole

Spaghetti Squash Noodle Bowls

Slow Cooker Coconut Curry Halibut with Green Beans and Roasted Red Bell Peppers

Purchase:

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This recipe is reprinted with permission from The New American Heart Association Cookbook, Centennial Edition. Copyright ©2024 by the American Heart Association. Published by Rodale Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.