Slow Cooker Autumn Vegetable Soup
With warm, vivid colors like the afternoon light on a fall day, this Slow Cooker Autumn Vegetable Soup Recipe is vegan, gluten free and totally delicious!
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Total Time: 315 minutes
- Yield: 4 people 1x
- Category: Vegan
- Method: Slow cooker
- Cuisine: American
Ingredients
Scale
- 2 cloves garlic (minced)
- 1 pound acorn squash (peeled, seeded and sliced into chunks.)
- 2 large tomatoes (sliced)
- 2 stalks celery (chopped)
- 1 medium onion (chopped)
- 2 carrots (peeled and chopped)
- 4 cups baby spinach
- 1 teaspoon dry oregano
- 6 cups vegetable broth OR chicken broth (use veggie broth for vegan)
- 1 zucchini (chopped)
- 15 ounces can cannellini beans (drained)
- salt and pepper to taste
Instructions
- Place all the ingredients except zucchini and cannellini beans in a slow cooker and cook for 5-6 hours on low.
- Add zucchini and cannellini beans when there is 1 hour left.
- Season with salt and pepper and serve.
Notes
This slow cooker vegetable soup will keep refrigerated for up to 3-4 days.
Find it online: https://pickledplum.com/slow-cooker-autumn-vegetable-soup/