Combine 1 can red beans, 1 can cubed tomatoes, 2 diced carrots, 1 diced parsnip, 1 tbsp minced garlic, 1 cup quinoa (you can use a mix of colors), 2 cups vegetable broth, and salt, pepper, and paprika (to taste) in a crockpot. Cover, set to high heat, and let it cook for 8 hours. Serve this nutritious all-time meal with a warm baguette. Store in the refrigerator for up to 5 days.
I really love making soup in my crockpot. It’s so simple, just dump all the ingredients, and wait. Regardless of the weather, I could eat soup year round.
Quinoa is a favorite soup ingredient for a number of reasons: 1) adds fiber, protein, and several minerals, 2) provides texture, and 3) satisfies.
One word of caution: quinoa does soak up liquid and continues to do so even after cooking. So you may have to add some water to leftovers before or during the reheating process.
Ingredients (serves 6)
- 1 can red beans
- 1 tbsp minced garlic
- 1 can diced tomatoes
- 2 carrots, diced
- 1 parsnip, diced
- 1 cup quinoa* (I use this blend of white, red and black quinoa to give it the “confetti” look)
- 2 cups veggie broth
- Pinch salt, pepper, and paprika
Drain red beans
- Add all ingredients to crockpot, cover, and set to high heat for 8 hours. *You don’t have to use a colorful blend of quinoa! “Normal” quinoa is perfectly fine.
- Pair this soup with a warm baguette for a seriously comforting and satisfying meal. It is very tasty reheated and can last in the fridge for up to 5 days.