Hearty Slow Cooker Harvest Vegetable Soup

This Hearty Slow Cooker Harvest Vegetable Soup is a delicious blend of autumn vegetables simmered to perfection, offering comforting and rich flavors in every spoonful. Perfect for cozy dinners and easy meal preps, this dish is a nutrient-rich meal that delights the senses.

Prep time: 20 minutes
Cook time: 6 hours
Serves: 6

Ingredients

3 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

2 large carrots, sliced

2 stalks celery, chopped

1 large sweet potato, diced

1 cup butternut squash, diced

1 cup green beans, trimmed and cut into 1-inch pieces

1 (14.5 oz) can diced tomatoes

4 cups vegetable broth

1 tsp dried thyme

1 tsp dried rosemary

1 tsp dried oregano

1/2 tsp black pepper

1/2 tsp salt

2 cups kale, chopped

1/4 cup fresh parsley, chopped

Instructions

1. Heat the olive oil in a skillet over medium heat, add onions and garlic, and sauté until fragrant.

2. Add carrots and celery, cooking for another 5 minutes until slightly softened.

3. Transfer the sautéed vegetables to the slow cooker.

4. Add sweet potato, butternut squash, green beans, diced tomatoes, and vegetable broth to the slow cooker.

5. Stir in thyme, rosemary, oregano, black pepper, and salt.

6. Cover and cook on low for 6-8 hours or high for 3-4 hours.

7. In the last 30 minutes, add kale and allow to wilt.

8. Garnish with fresh parsley before serving.

Storage

Cool the soup completely and store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.

Reheating

Reheat gently on the stovetop over medium heat until warmed through, stirring occasionally.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.