Hearty Slow Cooker Harvest Vegetable Soup

Name: Hearty Slow Cooker Harvest Vegetable Soup
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6 servings
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

🕒 Prep: 20 min

🔥 Cook: 6 hours

🍽 Serves: 6

★★★★★

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This Hearty Slow Cooker Harvest Vegetable Soup is like autumn in a bowl. Perfect for those chilly nights when you crave something warm and comforting, it's packed with vibrant vegetables and flavorful herbs, making it a nutritious and satisfying meal.

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Ingredients for Hearty Slow Cooker Harvest Vegetable Soup

Olive oil brings everything together with a smooth, rich base. Onion and garlic form the aromatic backbone, giving a savory depth. Carrots and celery add a classic soup flavor and a touch of sweetness and crunch. Sweet potato and butternut squash provide heartiness and a lovely, subtle sweetness. Green beans introduce a nice texture contrast. Diced tomatoes bring a bit of acidity, balancing the flavors. Vegetable broth is the liquid gold that melds everything together. The trio of herbs — thyme, rosemary, and oregano — adds an earthy, aromatic warmth. A pinch of black pepper and salt enhances all the flavors. Finally, kale and fresh parsley finish the soup with a pop of color and freshness.

Tips & Tricks

Pre-chop your veggies the night before to save time in the morning.
If you want a thicker soup, mash some of the sweet potatoes and butternut squash against the side of the slow cooker before serving.
For added protein, toss in a can of drained and rinsed chickpeas when you add the kale.

Serving Suggestions

This soup pairs wonderfully with a slice of crusty sourdough bread or a sprinkle of parmesan cheese on top. If you're feeling indulgent, serve it with a side of grilled cheese sandwiches for a soothing meal.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?: Yes, just be sure to peel and dice them first.
Is it okay to use frozen vegetables?: Absolutely, just adjust the cooking time as they might release more water.
How long does this soup last in the fridge?: Store it in an airtight container for up to 4 days.

Hearty Slow Cooker Harvest Vegetable Soup Recipe Walkthrough

Start by heating your trusty skillet over medium heat with the olive oil. Toss in the onion and garlic, and let them sauté until they're soft and aromatic, filling your kitchen with that comforting smell of home-cooked goodness.

Next, add the carrots and celery. Cook these for about five minutes until they start to soften slightly — you want them to retain a bit of crunch since they'll continue cooking in the slow cooker.

Now, transfer this fragrant mix into your slow cooker. Add the sweet potato, butternut squash, green beans, diced tomatoes, and vegetable broth. Give it a good stir to combine everything nicely.

Sprinkle in the thyme, rosemary, oregano, black pepper, and salt. Stir again, ensuring the herbs and seasonings are well distributed. Set your slow cooker to low for 6-8 hours or high for 3-4 hours.

In the last 30 minutes of cooking, add the kale. This gives it just enough time to wilt beautifully without losing its vibrant green color. Before serving, garnish with the fresh parsley for a bright, fresh finish.

Why You'll Love This Recipe

Effortless slow cooker magic — set it and forget it.
Loaded with seasonal veggies for a nutrient boost.
Perfectly spiced with thyme, rosemary, and oregano.
Great for meal prep and freezes well.

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

Step-by-step 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.

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