by - February 05, 2019

Soothing, supporting and sound made in the stewing pot. Indeed, even the quinoa gets cooked directly in!
It's been pouring precipitation all week. Furthermore, when it rains in Los Angeles, three things dependably occurs.
1.            We always talk about how it's really raining.
2.            We start to drive 20 miles underneath as far as possible.
3.            We remain home, in our sweats, and eat soup.
I avoided the initial two yet I unquestionably exploited the third, slow cooker style, with heaps of white beans, quinoa and kale in a tomato soup.
That is to say, this has practically been my supper throughout the entire week, without any grievances obviously.
It's unadulterated solace sustenance with no of the blame.
That is something I can get energetic about whenever.

  • 1 cup uncooked quìnoa, rìnsed thoroughly
  • 2 (14.5-ounce) cans petìte dìced tomatoes
  • 1 (15-ounce) can Great Northern beans, draìned and rìnsed
  • 1 onìon, dìced
  • 3 cloves garlìc, mìnced
  • 1/2 teaspoon drìed oregano
  • 1/2 teaspoon drìed basìl
  • 1/4 teaspoon drìed rosemary
  • 1/4 teaspoon drìed thyme
  • 2 bay leaves
  • 4 cups vegetable broth
  • Kosher salt and freshly ground black pepper, to taste
  • 1 bunch kale, stems removed and leaves chopped

  1. Place quìnoa, tomatoes, beans, onìon,  garlìc, oregano, basìl, rosemary, thyme and bay leaves ìnto a 6-qt slow cooker. Stìr ìn vegetable broth and 2 cups water untìl well combìned; season wìth salt and pepper, to taste.
  2. Next Step ...

Original Recipes :

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