Name: Slow Cooker Autumn Vegetable Soup
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: American
Ingredients: 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

Description

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!

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

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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.

Nutrition

Serving Size:
Calories: 199
Sugar: 7.4 g
Sodium: 295.3 mg
Fat: 0.9 g
Saturated Fat: 0.2 g
Carbohydrates: 41.4 g
Fiber: 10 g
Protein: 7.2 g
Cholesterol: 0 mg