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–+ servings

Fall Vegetable Soup

A hearty and comforting fall vegetable soup made in a crockpot, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups butternut squash, cubed
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup potatoes, diced
  • 1 cup green beans, trimmed and cut
  • 1 can diced tomatoes 14.5 oz
  • 4 cups vegetable broth
Herbs and Spices
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
Optional Add-ins
  • 1 cup cooked lentils for added protein
  • 1 cup kale or spinach added at the end of cooking

Method
 

Preparation
  1. Chop all vegetables and prepare the ingredients.
  2. Add all vegetables, diced tomatoes, and vegetable broth to the crockpot.
  3. Stir in the dried herbs and spices.
Cooking
  1. Cover and cook on low for 4-6 hours or on high for 2-3 hours until vegetables are tender.
  2. If using, add cooked lentils and kale or spinach during the last 30 minutes of cooking.
Serving
  1. Taste and adjust seasoning if necessary. Serve hot.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 35gProtein: 5gFat: 1gSodium: 400mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 15000IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

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