Navy Quinoa Crockpot Soup

I’ve developed an affection for crockpot soup this winter. Shocker, right?


What can I say? They are just so hearty and warming, not to mention incredibly easy to make and versatile. I threw this one together earlier this week, and it was just as good as the last few.


Navy Quinoa Crockpot Soup

1 acorn squash (about 1 1/2 lb)

1 1/2 c dried navy beans

1 c quinoa

7 c water

1 T each dried rosemary, oregano and dill seed

1 tsp salt

1 tsp ground black pepper

Olive oil and sea salt, for topping

Croutons or crackers, for topping (optional)

Peel and dice the acorn squash. Combine all ingredients (except the olive oil and sea salt) in a crockpot and cook on low for 7-10 hours.

Before serving, use an immersion blender or regular blender to puree about half the soup. This step is optional, but makes the soup thick and creamy.

Top with a swirl of olive oil and sprinkle of sea salt. Top with crackers or croutons, if desired.



  1. says

    You’re saying those croutons are optional, but to me, they look aMAzing! πŸ™‚ Acorn squash is so naturally sweet and wonderful — I’m always so shocked at the amount of flavor it adds to everything.

  2. says

    yum yum. crock pot dishes are my favorite! so convenient! πŸ™‚

    i have a friend who has a crock pot from the 70’s. she just brought a lemon tea cake to share that she MADE IN HER CROCK POT. i was in awe. the cake was delicious and she made it in her crock pot! do you know of any newer models that have this capability? her’s is pretty small and has a metal insert that she used…

    • Julie @savvyeats says

      Yes. Aka, I chopped up two of my ‘almost-bagels,’ tossed them in olive oil and toasted them for 6 or 7 minutes. πŸ˜‰

    • Julie says

      I didn’t have any broths on hand when I made this soup, but the herbs make up for it! It would be good with vegetable or chicken broth as well, I’m sure.