Crockpot Quinoa, Kale, and Cabbage Soup

Crockpot Quinoa, Kale, and Cabbage Soup


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Let your slow cooker warm up light and fluffy pieces of quinoa swimming in a broth with cooked chunks of chopped-up cabbage and kale in this hearty veggie soup. A few select herbs and spices bring out the flavors of this delicious meatless dish.

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Time needed

15 min preparation + 3-4 hour cooking

Serving Size / Yield

6-8 servings


  • 4 Garlic Cloves, minced
  • 3 Celery Stalks, chopped
  • 1 Medium Onion, chopped
  • 2 Tbs. Extra-Virgin Olive Oil
  • 3/4 C. Dry Quinoa
  • 1/2 Cabbage Head, chopped
  • 1/2 tsp. Dried Basil Leaves, chopped
  • 1/2 tsp. Dried Rosemary, crushed
  • 7 C. Vegetable Broth
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 4 C. Packed Kale, stemmed and roughly chopped
  • 2 Tbs. Lemon Juice

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Place the garlic, celery, and onions on the bottom of a large slow cooker, and drizzle with olive oil. Add quinoa, cabbage, basil, and rosemary. Pour in vegetable broth. Season with salt and pepper if needed. Cook on high for 3-4 hours. Stir in kale and lemon juice, then re-cover and continue cooking on high for 10-20 minutes or until kale leaves have wilted.

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