Slow Cooker Soup

I love cooking things where you can throw the ingredients in, leave, and come back to great food hours later. This soup turned out nicely, so I thought I’d share:

INGREDIENTS

• Mixed frozen vegetables (This time I used the stir fry mix from Costco, but I’ve used their organic veggie mix in the past if you prefer more standard American veggies)
• 1 12oz. can turkey (may be substituted with beans or lentils)
• 1 cup quinoa, well rinsed (otherwise it will have a bitter taste to it)
• 1 tsp sage
• 2 tablespoons dried onion
• water
• chicken base or bouillion, or a veggie soup base
• salt to taste

Put everything into a 4 quart slow cooker. I didn’t put an amount for the veggies; put them in first and they should take up 1/3 to 1/2 of the space.

Add everything else (enough water to cover the top) and cook on high for 4 hours or low for 8 hours.

This soup is gluten-free with the right soup base, although if you’re cooking for someone with celiac’s disease make sure they can have quinoa (some can’t).