Crockpot Harvest Vegetable Soup
This slow-cooked vegetable soup features a medley of seasonal produce like root vegetables, greens, and squash simmered to tender perfection in a flavorful broth. The dish develops deep, caramelized flavors through roasting and long simmering, resulting in a hearty, rustic final appearance with colorful, soft vegetables and a fragrant, comforting aroma.
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Calories: 150kcal
Servings: 6
Equipment
- Slow Cooker
Ingredients
- 2 cups diced sweet potatoes peeled and chopped into chunks
- 2 cups chopped carrots peeled and sliced
- 1 cup chopped celery
- 1 cup diced butternut squash peeled and cubed
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- 1 cup chopped kale stems removed
- to taste salt and pepper
Instructions
- Start by chopping all your vegetables—sweet potatoes, carrots, celery, and butternut squash—into uniform, bite-sized pieces for even cooking.
- In a skillet, heat olive oil over medium heat and add the minced garlic, cooking for about 30 seconds until fragrant and slightly golden.
- Pour the cooked garlic and oil into the slow cooker, then add the chopped root vegetables, dried thyme, and vegetable broth. Stir to combine everything well.
- Cover the slow cooker and cook on low for 6 hours, until the vegetables are tender and starting to caramelize at the edges, filling the kitchen with a warm aroma.
- Once cooking is complete, open the lid and stir in the chopped kale. Let it wilt for about 5 minutes, adding salt and pepper to taste.
- Serve the soup hot, with a sprinkle of fresh herbs or crusty bread if desired, enjoying the colorful, hearty mixture of tender vegetables and fragrant broth.
Nutrition
Calories: 150kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 0.5g | Sodium: 600mg | Potassium: 600mg | Sugar: 8g | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg