Saturday, November 22, 2014

Vegetable Quinoa Slow Cooker Soup

This is the pre-cooked picture - just placed in slow cooker!


2 medium russet potatoes, cut in small pieces, approx 2 cups
2 zucchini, cut in circles then quartered, approx. 3-4 cups
1 summer squash, cut in circles then quartered, approx. 1-2 cups
1 (baseball sized) sweet onion, cut in small wedges
2 cups sugar snap peas, ends snipped, cut in half
1 - 8 oz. pkg mini bella mushrooms (I bought whole ones, cut in half, then wedged)
1 cup quinoa, rinsed (do not pre-cook)
2 - 14.5 oz cans petite diced tomatoes, low sodium, undrained
3 fresh garlic cloves, minced (approx. 3-4 tsp)
1 Tbsp dried basil
1 Tbsp dried thyme
1 tsp dried bay leaves
1 tsp garlic powder
1 - 32 oz box vegetable broth 

I just added everything to the 6- qt. slow cooker, gave it a good stir, put the lid on and turned on low.

Probably cook about 6 hours on Low or until veggies (specifically the potatoes) are tender.

Other options: 
May use sweet potato instead of, or in addition to, russet.
May add fresh cut green beans.

This is really a 'toss whatever veggies ya got' in the slow cooker. Add your favorite broth, herbs and spices and enjoy!

No comments:

Post a Comment