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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!

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

  1. Place all the ingredients except zucchini and cannellini beans in a slow cooker and cook for 5-6 hours on low.
  2. Add zucchini and cannellini beans when there is 1 hour left.
  3. Season with salt and pepper and serve.

Notes

This slow cooker vegetable soup will keep refrigerated for up to 3-4 days.

Keywords: recipe, healthy, vegetarian, plant based, gluten-free

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