Try this SLOW COOKER TOMATO, KALE AND QUINOA SOUP recipe, or contribute your own.
Suggest a better descriptionPlace quinoa, tomatoes, beans, onion, garlic, oregano, basil, rosemary, thyme and bay leaves into a 6-qt slow cooker. Stir in vegetable broth and 2 cups water until well combined; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in kale until wilted.
Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1175g) | ||
Recipe Makes: 1 | ||
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Calories: 892 | ||
Calories from Fat: 125 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 18 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 2213mg | 76 % | |
Potassium 1327.3mg | 35 % | |
Total Carbohydrate 160.4g | 47 % | |
Dietary Fiber 16.7g | 67 % | |
Sugars, other 143.7g | ||
Protein 32.4g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 892
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