Slow Cooker Quinoa Vegetable Soup

Keep warm with this nourishing slow cooker vegetable soup made with quinoa and fresh veggies. 

This year I finally replaced our old slow cooker with one that’s programmable and I’ve been on a slow cooking bender since. I love the ease of doing nothing but throwing everything into a pot and ending up with a delicious meal. It’s like magic! Plus, the warm and comforting meals that come out of the slow cooker are perfect this time of year.

My slow cooking adventures started with this fajita soup. It was a big hit, but after posting it I had a few people request I make a vegetarian slow cooker soup. Your wish is my command! 🙂 Seriously though, I actually love when you all request recipes. It gives me an idea of what you want and makes my brainstorming process a little easier. It’s a win-win for us both. So anytime you have a recipe request — feel free to leave me a comment or shoot me an email. 🙂

HEALTHY SLOW COOKER SOUP // Keep warm with this nourishing slow cooker vegetable soup made with quinoa and fresh veggies.

Okay so this veggie-filled soup is for all my vegetarians and vegans out there! That said, meat eaters will surely not complain if you serve them a steamy bowl as the soup is still plenty flavorful and filling with a ton of veggies and protein-packed quinoa. The cauliflower, sweet potato and carrots add great texture while the quinoa adds a breadyness that almost makes it seem like a pot-pie soup.

HEALTHY SLOW COOKER SOUP // Keep warm with this nourishing slow cooker vegetable soup made with quinoa and fresh veggies.

Speaking of quinoa… you all know my favorite brand is Ancient Harvest so of course that’s what I used in this recipe. I stuck with the traditional variety.

Ancient Harvest Quinoa

The best part? You don’t have to wash the quinoa beforehand (Ancient Harvest does that for you!) AND you don’t have to cook the quinoa before adding it to the slow cooker either. This was my first time cooking quinoa in the slow cooker and I was a little worried that the quinoa wouldn’t cook fully. I did a little Google research and saw that a few slow cooker quinoa recipes call for boiling water, however I wanted to keep this recipe as simple as possible so I tested out adding the quinoa uncooked without boiling water. Guess what — it cooked up just fine. Hooray!

Ingredients for nourishing slow cooker vegetable soup made with quinoa and fresh veggies.

This hearty soup was a big hit over here and hopefully you’ll feel the same way. Enjoy!!

More Vegetarian Soup Recipes to Try:

If you make this quinoa vegetable soup, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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Slow Cooker Quinoa Vegetable Soup


  • Author: Brittany Mullins
  • Prep Time: 15 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 mins
  • Yield: 4

Description

A flavorful and filling slow cooker vegetable soup made with protein-packed quinoa and fresh veggies.


Ingredients

  • 1 Tablespoon avocado oil or coconut oil
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 1/2 cup mixed mushrooms
  • 1/2 cup uncooked Ancient Harvest quinoa
  • 2 cups cauliflower
  • 1 cup chopped sweet potato
  • 3 cups vegetable broth
  • 3 cups water
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried marjoram
  • 1 teaspoon ground pepper
  • 1/2 teaspoon sea salt
  • 2 cups chopped kale
  • grated parmigiano-reggiano, for topping (omit if vegan)

Instructions

  1. Sauté oil over medium heat. Cook onion and garlic until onions are translucent and fragrant. Add in carrots and mushrooms and sauté for 5-10 minutes more. Add sautéed veggies and all remaining ingredients except the kale into the slow cooker. Cook on high for 4 hours or low for 6-8 hours or until quinoa is fully cooked. Add kale about 30 minutes before soup is finished cooking. Taste the soup before serving and season with additional salt and pepper if needed. Portion soup into bowls and top with cheese if using.

Nutrition

  • Serving Size: 2 cups without cheese
  • Calories: 198
  • Sugar: 7g
  • Fat: 5g
  • Carbohydrates: 34g
  • Fiber: 6g
  • Protein: 7g
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Recipe rating

    27 comments
    1. Dana Lutes
      January 4, 2021 AT 9:04 pm

      I am curious about the sodium level. Doc wants low salt diet. But I love soup.I usually don’t add any salt, except what be in vegetables.

      1. Brittany Mullins
        January 5, 2021 AT 9:43 pm

        You can leave out the salt if you need this to have very low sodium.

    2. Krysta
      January 26, 2020 AT 10:30 pm

      I haven’t tried this yet, but it looks so yummy! Do you suggest to add anything for some extra protein? Other than chicken/Meat?
      Thanks!!

      1. Brittany Mullins
        January 27, 2020 AT 8:52 am

        Hi Krysta. Adding a bean like chickpeas or white beans would be a great way to add protein. Of course shredded chicken is another great option if you enjoy meat.

    3. Bee
      April 18, 2019 AT 1:52 pm

      I love all of the flavors in this soup! I imagine slow cooking brings out the richness of the ingredients. This soup looks AMAZING!

    4. Taylor Kiser
      October 10, 2016 AT 10:20 pm

      What a great soup for the fall and winter months! Looks so delicious!

    5. Marye Audet-White
      October 10, 2016 AT 10:21 am

      I love using my slow cooker and this soup sounds amazing!

    6. Lindsay @ The Live-In Kitchen
      October 10, 2016 AT 9:10 am

      I’m so cold right now, all I want is a bowl of this soup! It looks so warm and comforting. I always use Ancient Harvest quinoa too, it’s great!

    7. Sarah
      February 6, 2016 AT 8:54 pm

      Have you ever frozen it?

      1. Brittany Mullins
        February 8, 2016 AT 9:16 am

        I haven’t, but I think it would freeze fine.

    8. Rebecca
      December 30, 2015 AT 8:18 pm

      Is there a way to can this soup for later use? Any recommendations?

      1. Brittany Mullins
        December 30, 2015 AT 8:22 pm

        Great question. I’m not well-versed in canning so I’m not 100% sure how it would work. I’m sorry I’m not much help.

    9. Lynne Quintana
      November 6, 2015 AT 4:07 pm

      Another great recipe for all health buffs out there…I am not sure though if I can find quinoa in this part of the globe! Great!!!

    10. Jessica Sherwood
      November 5, 2015 AT 8:41 pm

      This sounds delicious! But what do you mean by “mixed mushrooms”? Are there variety packages of mushrooms that can just be snagged at the store?

      1. Brittany Mullins
        November 6, 2015 AT 8:51 am

        Yup! The store usually has a package with a variety of mushrooms. If not, just choose your favorite mushroom and use that! 🙂

    11. EminSpandex
      October 31, 2015 AT 6:35 pm

      I feel like I can smell this soup through the screen right now! I really need to get a slow cooker.

    12. thefoxkitchen
      October 29, 2015 AT 7:07 am

      Looks really yummy, perfect for the colder temperatures!

    13. Sylvie
      October 28, 2015 AT 9:55 pm

      Sounds like its time for me to get out the slow cooker!

      1. Brittany Mullins
        October 29, 2015 AT 8:26 am

        YES!!!

    14. Danae @ Recipe Runner
      October 28, 2015 AT 11:02 am

      I need to get myself a new slow cooker, a programable one would be great! This soup looks so delicious with all those vegetables and quinoa!

      1. Brittany Mullins
        October 29, 2015 AT 8:22 am

        Getting a programmable slow cooker was a total game changer for me. You don’t have to worry about over cooking stuff because you can set a timer and have it switch to warm on it’s own. It actually makes me want to use my slow cooker more. 🙂

    15. amy
      October 28, 2015 AT 10:43 am

      YES!
      i plan on making this next week!
      thanks for sharing!

      1. Brittany Mullins
        October 29, 2015 AT 8:27 am

        Yay! Please let me know how it turns out, Amy.

    16. Arman @ thebigmansworld
      October 28, 2015 AT 8:02 am

      This looks so delicious, Brittany!

    17. melissamorningm
      October 28, 2015 AT 7:05 am

      Yum, this looks great! I love all the ingredients and I will definitely be sure to try this in the coming weeks!

    18. Sarah Sonnamaker
      October 28, 2015 AT 6:58 am

      These pictures are beautiful!

      1. Brittany Mullins
        October 29, 2015 AT 8:24 am

        Thank you, Sarah!

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