Slow Cooker Autumn Harvest Veggie Soup

By Kathy_Hester

Don't let the title fool you, this soup is good year round. Right now you can get shredded Brussels Sprouts and ready-to-cook butternut squash to cut your prep time down to almost nothing. (Photo by Kate Lewis)

Ingredients

• 2 cups (475 g) water
• 1 1/2 cups (210 g) diced winter squash
• 1 cup (88 g) shredded brussels sprouts
• 1/2 cup (65 g) diced carrots
• 1/4 cup (38 g) diced bell pepper
• 2 tablespoons (11 g) sautéed onion
• 1 clove garlic, minced
• 1 vegan bouillon cube
• 1 teaspoon dried sage
• 2 teaspoons (2 g) dried thyme
• 1 teaspoon apple cider vinegar
• Salt and pepper, to taste
• Toasted minced pecans for garnish, optional

Preparation

Step 1

Please note: the recipe uses a 1 1/2 to 2 quart slow cooker.

Add everything except the last three ingredients to the 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