American•healthy
Slow Cooker Autumn Vegetable Soup
With warm, vivid colors like the afternoon light on a fall day, this Slow Cooker Autumn Vegetable Soup Recipe is vegan, gluten free and totally delicious!
- Prep time
- 15 min
- Cook time
- 5 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cloves garlic (minced)
- 1 pound acorn squash (peeled, seeded and sliced into chunks.)
- 2 large tomatoes (sliced)
- 2 stalks celery (chopped)
- 1 medium onion (chopped)
- 2 carrots (peeled and chopped)
- 4 cups baby spinach
- 1 teaspoon dry oregano
- 6 cups vegetable broth OR chicken broth (use veggie broth for vegan)
- 1 zucchini (chopped)
- 15 ounces can cannellini beans (drained)
- salt and pepper to taste
Instructions
- 1
Place all the ingredients except zucchini and cannellini beans in a slow cooker and cook for 5-6 hours on low.
- 2
Add zucchini and cannellini beans when there is 1 hour left.
- 3
Season with salt and pepper and serve.