Slow cooker soups are so easy and great for the chilly weather! This is what I ate for lunch Tuesday-Thursday. This soup is so tasty & low in calories, plus it’s filled with vegetables & proteins. Check out the recipe below.

Ingredients                                                                                                                                                   

• 1 cup uncooked quinoa, rinsed thoroughly
• 2 (14.5-ounce) cans petite diced tomatoes
• 1 (15-ounce) can Great Northern beans, drained and rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 4 cups no sodium vegetable broth
• 1 pound kale, coarsely chopped

Directions

1. Place 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.
2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in kale until wilted.

Enjoy!