Recipe: Kale and Red Quinoa Soup

Kale and Red Quinoa Soup

4 Servings
Serving Size: 1 ½ cups


1 14.5-ounce can no-salt-added whole tomatoes, undrained
1 14.5-ounce can no-salt-added Great Northern beans, rinsed and drained
4 cups coarsely chopped kale (1/2 of a 5-ounce bunch), any large stems discarded
2 cups fat-free vegetable broth (low-sodium)
½ cup red quinoa, rinsed and drained in a fine-mesh sieve
1 medium carrot, cut into 1/2-inch slices (about 1/2 cup)
1 medium rib of celery, cut into 1/2-inch slices (about 1/2 cup)
½ cup chopped red onion
1 tablespoon olive oil
2 medium minced garlic cloves
¾ teaspoon dried herbes de Provence or dried thyme, crumbled
½ teaspoon crushed red pepper flakes
½ teaspoon smoked paprika (sweet or hot)
¼ teaspoon salt
¼ teaspoon pepper


Put all the ingredients in the slow cooker. Cook, covered, on low for 6 to 8 hours or on high for 2 to 3 hours, or until the vegetables and quinoa are tender.

Recipe and image courtesy of American Heart Association

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