In a large pot over medium high heat, cook onions with a splash of water. Keep an eye on the onions and stir for the next 5 minutes while adding water to prevent burning.

Add diced tomatoes and canned beans to pot along with 5 cups of water and bring to a boil.

Add kale, potatoes, carrots and continue cooking for 10 minutes. Add salt and pepper to taste.

Add quinoa, reduce heat to low, cover and cook for 2 hours, stirring occasionally and adding water as needed.