Slow Cooker Bean & Kale Soup

Well, Mother Nature fooled me again.  The calendar said it was Fall, and for a few days it felt like it.  I got all excited and started planning all the soups and stews I would be making.  No sooner than I started cooking then the temps shot back up to the 90s.  Oh, well, the soup was good anyway.  If your local supermarket has a bakery, I recommend serving this with fresh bread.  Yummy!

 

Slow Cooker Bean & Kale Soup

1 C uncooked quinoa

2 – 14.5 oz. cans petite diced tomatoes

1 can Great Northern beans

1 can Cannellini beans

1 onion, minced

4 cloves garlic, minced

1 smoked sausage, chopped

1 tsp oregano

1 tsp basil

1 tsp rosemary

1/2 tsp thyme

4 C chicken broth

1/2 tsp salt

1/2 tsp black pepper

1 bunch kale

Remove stems from kale and chop leaves; set aside.  Place all other ingredients in slow cooker.  Cook on low for 8 hours.  Stir in kale before serving.

Music to Cook By . . .

 

Until next time, Happy Cooking!  :)

“Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale.”
― Lauren DeStefano, Wither