SLOW COOKER AUTUMN HARVEST VEGGIE SOUP RECIPE - (4.5/5)

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Slow Cooker Autumn Harvest Veggie Soup Recipe - (4.5/5) image

Provided by Kathy_Hester

Number Of Ingredients 14

Please note that this recipes uses a 1 1/2 to 2 quart slow cooker*
2 cups water (475 g)
1 1/2 cup winter squash, diced (210 g)
1 cup brussels sprouts, shredded (88 g)
1/2 cup carrots, diced (65 g)
1/4 cup bell pepper, diced (38 g)
2 tablespoons cooked onion, (11 g)
1 clove garlic, minced
1 vegan bouillon cube
1 teaspoon dried sage
2 teaspoons dried thyme (2 g)
1 teaspoon apple cider vinegar
Salt & pepper, to taste
Toasted minced pecans for garnish, optional

Steps:

  • Add everything except the last three ingredients to your 1 1/2 to 2 quart slow cooker and cook on low for 7 to 9 hours. Before serving, add apple cider vinegar, salt, and pepper. Serve with a sprinkling of toasted pecans.

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