Slow Cooker Autumn Harvest Veggie Soup

By Kathy_Hester

You can’t go wrong with brussels sprouts and winter squash. Put them in a soup together, add sage, thyme, a hint of apple cider vinegar, and you’ll be eating a bowl of fall for dinner. Yum!


Recipe printed with permission from Kathy Hester of Vegan Slow Cooking for 2 (http://www.amazon.com/gp/product/1592335632)

Ingredients

• Please note that this recipes uses a 1 1/2 to 2 quart slow cooker*
• 2 cups water (475 g)
• 1 1/2 cup winter squash, diced (210 g)
• 1 cup brussels sprouts, shredded (88 g)
• 1/2 cup carrots, diced (65 g)
• 1/4 cup bell pepper, diced (38 g)
• 2 tablespoons cooked onion, (11 g)
• 1 clove garlic, minced
• 1 vegan bouillon cube
• 1 teaspoon dried sage
• 2 teaspoons dried thyme (2 g)
• 1 teaspoon apple cider vinegar
• Salt & pepper, to taste
• Toasted minced pecans for garnish, optional

Preparation

Step 1

Add everything except the last three ingredients to your 1 1/2 to 2 quart slow cooker and cook on low for 7 to 9 hours.

Before serving, add apple cider vinegar, salt, and pepper. Serve with a sprinkling of toasted pecans.