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Slow Cooker Autumn Harvest Veggie Soup


You can’t go wrong with brussels sprouts and winter squash. Put them in a soup together, add sage, thyme, a hint of apple cider vinegar, and you’ll be eating a bowl of fall for dinner. Yum!

Recipe printed with permission from Kathy Hester of Vegan Slow Cooking for 2 (

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Rate this recipe 4.5/5 (77 Votes)


  • 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


Servings 5
Preparation time 20mins
Cooking time 360mins
Adapted from


Step 1

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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