Combine quinoa, stock, tomatoes, onion, corn, poblano pepper, garlic, and Italian seasoning in a 3-1/2-to-4-quart slow cooker.
This warming fall soup is packed with white beans, quinoa, and kale. Instead of adding cream to thicken the soup, we've opted for a healthier version by blending cannellini beans.
Servings and Ingredients
|¾ c.||tricolor quinoa, uncooked, rinsed, and drained|
|2 c.||Hy-Vee vegetable stock|
|1||(14.5-oz.) can Hy-Vee fire-roasted diced tomatoes with seasoning|
|1||yellow onion, chopped|
|1 c.||Hy-Vee frozen sweet corn|
|1||poblano pepper, seeded and chopped|
|3 clove(s)||Hy-Vee Short Cuts peeled garlic|
|1 tbsp.||Hy-Vee Italian seasoning|
|2||(15-oz. each) cans cannellini beans, rinsed, drained, and divided|
|3 c.||kale leaves, chopped|
Things To Grab
- 3-1/2-to-4-quart slow cooker
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Place water and 1 can cannellini beans in a blender. Cover and blend until smooth. Add pureed beans to slow cooker.
Cover and cook on LOW heat for 5 to 6 hours or on HIGH heat for 3 to 4 hours.
During the last 30 minutes of cooking, turn slow cooker to HIGH heat. Stir in kale and remaining can of beans. Cover and cook for 30 minutes more or until kale is tender.
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 610mg
- Total Carbohydrates: 48g
- Protein: 11g