Freezer to Stovetop Superfood Soup

Slow Cooker Savory Super Food Soup

This Super food Soup is one of my absolute all time favorites. It’s loaded with super foods, spices and all things good.  Eat up!

Yields: 8 servings


  • 2 cups sliced carrots
  • 1 large sweet potato, cut into 1/2″ cubes
  • 1 cup fresh or frozen green beans
  • 1/2 cup fresh cilantro, chopped
  • 1 small onion, diced
  • 1 tablespoon minced garlic
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 cup uncooked quinoa
  • 1 bunch Kale leaves, torn into bite size pieces (about 3 cups)
  • 1/2 teaspoon cayanne
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 tsp. Kosher or sea salt to taste
  • 2 cups vegetable juice (I used R.W. Knudsen,  Very Veggie Juice, no sugar added)
  • 4 cups vegetable broth



  1. Label your freezer bag with the name of the meal and cooking instructions.
  2. Place all the ingredients in a Gallon Freezer Ziploc bag.
  3. Remove as much air as possible, seal and lay flat in the Freezer.

Cooking for Stovetop: 

  1. In a large deep pot with a tight fitting lid, heat oil on medium.
  2. Add the contents of the gallon bag into the skillet.
  3. Bring to a simmer.  Reduce heat to medium-low, cover and simmer until heated through and Kale is wilted and tender.
  4. Add additional salt to taste. Serve with diced avocado and baked tortilla chips

Cooking for Slow Cooker:

  1. The night before cooking, move frozen bag to your refrigerator to thaw
  2. The morning of cooking, pour contents into slow cooker.
  3. Cook on “low” setting for 8 hours until the meal is tender.
  4. Add salt to taste. Serve with diced avocado and baked tortilla chips