This Slow Cooker Fall Vegetable Soup is the perfect cozy meal for chilly evenings. It’s packed with seasonal flavors, incredibly easy to make, and ideal for a comforting, healthy dinner that practically cooks itself.
Key Ingredients & Substitutions:
- Butternut Squash: Can substitute with sweet potato or pumpkin.
- Carrots & Celery: Essential for a classic soup base.
- Kale: Spinach or Swiss chard work well if you prefer.
- Vegetable Broth: Use low-sodium for better control over seasoning.
- Canned Diced Tomatoes: Don’t drain; the liquid adds flavor.
Ingredients:
Main:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 medium butternut squash, peeled, seeded, and 1-inch cubed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 6 cups vegetable broth
- 1 cup water
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 4 cups fresh kale, chopped
Optional:
- 1 (15 ounce) can cannellini beans, rinsed and drained
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
- Prep Time: 20 minutes
- Cook Time: 4-6 hours (on low) or 2-3 hours (on high)
- Total Time: 2 hours 20 minutes – 6 hours 20 minutes
- Servings: 6
- Tools Needed: Slow cooker, large skillet (optional), knife, cutting board
Step-by-Step Instructions:
1. Sauté Aromatics (Optional but Recommended)
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This step deepens the flavor of your fall vegetable soup.
2. Combine Ingredients in Slow Cooker
Transfer the sautéed onion and garlic to your slow cooker. Add the chopped carrots, celery, butternut squash, undrained diced tomatoes, vegetable broth, water, bay leaf, dried thyme, and dried rosemary. Stir everything gently to combine.
3. Cook the Soup
Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours. The soup is ready when the butternut squash and other vegetables are tender when pierced with a fork.
4. Stir in Kale and Beans
About 20-30 minutes before serving, stir in the chopped fresh kale and, if using, the rinsed cannellini beans. Recover and continue cooking until the kale has wilted and the beans are heated through.
5. Season and Serve
Carefully remove the bay leaf from the slow cooker. Season the fall vegetable soup with salt and black pepper to taste. Ladle into bowls and garnish with fresh parsley, if desired.
Storage Instructions:
Leftover Slow Cooker Fall Vegetable Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium heat or in the microwave until heated through. This soup also freezes well for up to 3 months.
Frequently Asked Questions (FAQ):
Can I add other vegetables to this slow cooker fall vegetable soup?
Absolutely! Feel free to add potatoes, zucchini, green beans, or corn. Adjust cooking time as needed for harder vegetables.
Do I have to sauté the onions and garlic?
No, you can skip this step, but sautéing first adds a richer, deeper flavor to your fall vegetable soup.
Can I make this soup vegetarian/vegan?
Yes, this slow cooker fall vegetable soup recipe is already naturally vegetarian and vegan.
How can I make this soup creamier?
You can blend a portion of the soup with an immersion blender or in a regular blender (carefully!) before serving.
What kind of butternut squash should I use?
Choose a firm butternut squash that feels heavy for its size. You can also buy pre-cut butternut squash to save time.
Is this slow cooker fall vegetable soup gluten-free?
Yes, this recipe is naturally gluten-free.