Photo of Bean, veg & quinoa soup by WW

Bean, veg & quinoa soup

1 - 5
PersonalPoints™ per serving
Total Time
6 hr 10 min
10 min
6 hr
Make the most of your meal prep day with this easy ‘set-it-and-forget-it’ soup – just throw it all in the slow cooker and let it do all the work for you


Cannellini Beans, cooked

1 can(s), large, drained, drained and rinsed

Carrots, raw

2 medium, finely chopped

Celery, Raw

2 stick(s), finely chopped


1 small, finely chopped

Quinoa, Dry

125 g, rinsed under cold running water

Tinned Tomatoes

1 can(s), large, chopped

Tomato Purèe

2 tablespoons, level


2 clove(s), crushed

Vegetable stock cube(s)

2 cube(s), to make 1.25 litres vegetable stock

Bay leaf, dry

2 leaf/leaves

Oregano, Dried

1 teaspoons, level

Lemon Juice, Fresh

30 ml

Parsley, fresh

2 tablespoons, roughly chopped, to serve


  1. In the bowl of a slow cooker, add the beans, carrots, celery, onion, quinoa, tomatoes, tomato purée, garlic, stock, bay leaves and oregano. Season well, then stir to combine.
  2. Set the slow cooker to low. Cover with the lid, then cook for 6 hours or until the vegetables and quinoa are tender.
  3. Remove and discard the bay leaves, then stir through the lemon juice, adding a little water to loosen the soup if necessary
  4. To serve, divide the soup between bowls and scatter over the fresh parsley.


Portion the soup into airtight, freezer-safe containers. It can be kept in the freezer for up to three months.