CrockPot Quinoa Bean Soup
Ingredients
2 Pounds Extra Lean Ground Beef (Or Ground Turkey)
1 Medium Yellow Onion (Finely Diced)
15 Ounces Canned Kidney Beans (Rinsed And Drained)
15 Ounces Canned Black Beans (Rinsed And Drained)
28 Ounces Canned Diced Tomatoes (Undrained)
16 Ounces Canned Tomato Sauce
15.25 Ounces Canned Corn (Drained)
14.5 Ounces Low-Sodium Chicken Broth (Store Bought Or Homemade Chicken Broth)
1 Packet Low Sodium Taco Seasoning Mix (Or 3 Tablespoons Homemade Taco Seasoning Mix)
1 Cup Quinoa (Rinsed And Drained)
Directions
In a large skillet on the stove-top, cook and crumble the ground beef until no longer pink. Drain off any excess fat and add the cooked meat to a 5 quart or larger slow cooker.
Add the remaining ingredients and mix together with a spoon.
Cover and cook on LOW for 5 to 6 hours or until the quinoa is cooked and tender.
Ladle hot soup into bowls and top with your favorite toppings if desired.
