Crockpot Harvest Vegetable Soup Recipe

Introduction

This Crockpot Harvest Vegetable Soup is a comforting and hearty dish perfect for chilly days. Packed with seasonal veggies and warm spices, it’s easy to prepare and full of nourishing flavor.

Ingredients

• 2 large carrots (peeled and chopped)
• 2 large sweet potatoes (peeled and diced)
• 1 medium butternut squash (peeled, seeded, and cubed)
• 3 cups vegetable broth
• 2 cups chopped hearty greens (kale or collard greens)
• 1 tablespoon olive oil
• 3 cloves garlic (minced)
• 1 teaspoon salt (to taste)
• ½ teaspoon black pepper (freshly ground)

Instructions

1. Step 1: Begin by prepping the vegetables: peel and chop the carrots, dice the sweet potatoes, and peel and cube the butternut squash. Set them aside.
2. Step 2: Heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds, filling the kitchen with a warm aroma.
3. Step 3: Transfer the sautéed garlic and oil to the slow cooker. Add the chopped vegetables along with the vegetable broth, salt, and black pepper.
4. Step 4: Set the crockpot to low and cook for 4 hours, or until the vegetables are tender and soft, filling your home with a savory smell.
5. Step 5: Once cooked, open the lid and stir the soup to combine the flavors evenly. Use a ladle to check the consistency and ensure all ingredients are soft and well-blended.
6. Step 6: Add the chopped greens directly into the hot soup, stirring gently to wilt them into the broth. Cover and cook for an additional 10 minutes until the greens are tender and vibrant.
7. Step 7: Taste the soup and adjust seasoning if needed, adding more salt or pepper as desired.
8. Step 8: Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of herbs if preferred, showcasing its warm, hearty appearance with colorful vegetables and wilted greens.

Tips & Variations

• For extra richness, add a splash of coconut milk before serving to make the soup creamy without dairy.
• Substitute butternut squash with pumpkin or acorn squash depending on availability and preference.
• If you prefer a smoother texture, blend part of the soup before adding the greens for a creamy consistency.
• Try adding a pinch of smoked paprika or cumin for a smoky depth of flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The soup may thicken after chilling; add a little extra vegetable broth or water when reheating to reach your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables, but adjust the cooking time as needed since frozen produce may cook faster. Add greens towards the end as fresh or frozen to avoid overcooking.

Is this soup suitable for vegan diets?

Absolutely. This recipe uses only plant-based ingredients, making it perfect for vegans and vegetarians alike.

Crockpot Harvest Vegetable Soup Recipe

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★★★★★

4.5 from 79 reviews

• Author: Lila
• Total Time: 4 hours 25 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Crockpot Harvest Vegetable Soup is a comforting, hearty, and nutritious meal perfect for chilly days. Packed with sweet potatoes, butternut squash, carrots, and hearty greens, it simmers slowly to meld flavors and deliver a rich, savory broth that nourishes the body and warms the soul.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 large carrots (peeled and chopped)
• 2 large sweet potatoes (peeled and diced)
• 1 medium butternut squash (peeled, seeded, and cubed)
• 2 cups chopped hearty greens (kale or collard greens)

Liquids and Oils

• 3 cups vegetable broth
• 1 tablespoon olive oil

Seasonings

• 3 cloves garlic (minced)
• 1 teaspoon salt (to taste)
• ½ teaspoon black pepper (freshly ground)

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Instructions

1. Prep the Vegetables: Peel and chop the carrots, dice the sweet potatoes, and peel, seed, and cube the butternut squash. Set all prepared vegetables aside.
2. Sauté the Garlic: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, releasing a warm aroma.
3. Transfer Ingredients to Crockpot: Pour the sautéed garlic and oil into the crockpot. Add the chopped carrots, sweet potatoes, butternut squash, vegetable broth, salt, and black pepper to the slow cooker.
4. Cook the Soup: Set the crockpot to low heat and cook for 4 hours or until the vegetables are tender and soft, allowing the flavors to meld.
5. Stir the Soup: After cooking, open the lid and stir the soup well to combine all flavors evenly. Use a ladle to check the consistency and ensure vegetables are fully softened.
6. Add the Greens: Stir in the chopped hearty greens directly into the hot soup. Cover and cook for an additional 10 minutes until the greens are wilted and tender.
7. Adjust Seasonings: Taste the soup and add more salt or black pepper if desired, to suit your preference.
8. Serve: Ladle the hot soup into bowls and garnish with a drizzle of olive oil or your favorite fresh herbs for an extra touch of flavor and visual appeal.

Notes

• For added depth, you can sauté onions with the garlic in step 2.
• Use kale or collard greens as hearty options, but spinach could be substituted for a milder flavor.
• Leftover soup stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
• Adjust cooking time depending on your slow cooker model; some may cook faster than others.
• Add a splash of lemon juice or apple cider vinegar at the end to brighten the flavors if desired.

• Prep Time: 15 minutes
• Cook Time: 4 hours 10 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: Crockpot vegetable soup, harvest soup, slow cooker soup, healthy vegetable soup, butternut squash soup, hearty greens soup