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Slow Cook This: Quinoa Soup with Sweet Potato Mash

By January 1, 2018 April 11th, 2019 No Comments


  • Quinoa and cannellini beans are nutritional powerhouses, full of protein and fiber.
  • With limited chopping required, you’ll be able to throw everything in the slow cooker quickly.

Quinoa is the world’s most popular “superfood.” It is loaded with protein, fiber and minerals, but doesn’t contain any gluten. It is also one of the only grains or seeds that provides all nine essential amino acids our bodies can’t produce themselves. This meal also contains an array of other healthy ingredients, such as mushrooms, sweet potatoes, onions, cannellini beans, garlic, tomatoes, and carrots.

Give this delicious quinoa soup and sweet potato mash a try! It is the best combination for ultimate healthy dinner!

Queen B Quinoa Soup


1 can (15 oz.) cannellini beans, no salt added, undrained

½ cup quinoa (raw)

3 cups vegetable broth

1 cup chopped carrots

1 can (15 oz.), diced tomatoes

1 can (6 oz.) tomato paste

2 stalks green onion, diced

2 cups sliced cremini mushrooms

2 cloves garlic, minced

1 tablespoon chopped fresh oregano

1½ tablespoon chopped fresh basil

1 teaspoon chili powder

¼ teaspoon sea salt to taste

Black pepper to taste

Cayenne pepper and/or hot sauce to taste, optional


Combine all of the ingredients in the slow cooker and heat on high around 3½ hours or low around 8 hours.

Sweet Potato Coconut Mash


2 medium-size sweet potatoes, cooked

1 tablespoon culinary coconut milk or 1½ tablespoon full-fat coconut milk

¼ teaspoon cinnamon to taste

Dash of sea salt to taste


1. Boil the chopped sweet potato in a medium pot of water until tender, 12 to 15 minutes. This is the fastest way, but you are welcome to bake or boil the potatoes whole or however you prefer. Allow to cool. 2. Combine all of the ingredients in your high-speed blender and process until smooth and creamy.

Original Article: Slow-Cooker Sunday: Quinoa Soup with Sweet Potato Mash,, 12/27/15