Crockpot Meatless Monday Recipe Vegetarian

Meatless Monday – Tomato, Kale & Quinoa Soup

It’s FALL y’all….well, here in the South it ALMOST feels like fall.  There is a bit of a chill in the morning and I’m excited to start having soups, stews and chili on the menu.  Another term I heard recently is “Crocktober” – cute right? EVERYONE is super busy in October and are looking for ways to use their crockpot to make life a bit easier.

This delicious Tomato, Kale & Quinoa Soup (from is a yummy way to have another kid friendly “Meatless Monday” dish on the menu.  If you feel you need more protein add some cooked chicken breast.  This with a side of crusty sourdough (my preferred crusty bread) and you have a delicious low-cal  Monday dinner the whole family will love.  People are always looking for a way to eat kale – I’ll send you my recipe for a perfect kale salad soon :).

CROCKPOT Tomato, Kale & Quinoa Soup

Pin it here:

  • 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
  • 2 bay leaves
  • 4 cups vegetable broth
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound kale, coarsely chopped
  1. The best part about this? All CROCK POT!  It is literally this easy – still ALL ingredients, except kale, together in your crockpot.
  2. Season with salt & pepper.  Cover and cook for 7-8 hours on low. Stir in kale until wilted.
  3. Serve immediately with crusty bread or rolls.

BTW – just found this YUMMY bread, highly recommend.  It went great with my soup…..Check out those ingredients (or lack of). NICE.

14502981_10208766474093874_5924551515540059911_n 14495292_10208766474253878_7856300662130807905_n

You may also like