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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
Adjust Seasonings: Taste the soup and add more salt or black pepper if desired, to suit your preference.
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