Why make this recipe
Crockpot Harvest Vegetable Soup is a wonderful way to enjoy the flavors of fall. It’s filled with nutritious vegetables and warms you up on chilly days. Plus, using a crockpot means you can set it and forget it, making it easy to prepare a healthy meal for your family.
How to make Crockpot Harvest Vegetable Soup
Ingredients
- 2 cups chopped root vegetables (carrots, potatoes, parsnips)
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 cup green beans, trimmed and chopped
- 1 cup corn (fresh or frozen)
- 1 cup diced tomatoes
Directions
- In a crockpot, combine all the chopped root vegetables, onion, garlic, and broth.
- Add thyme, rosemary, salt, and pepper, stirring to combine.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours.
- About 30 minutes before serving, add green beans, corn, and diced tomatoes.
- Stir well and allow to cook until all vegetables are tender.
- Serve warm and enjoy your nourishing fall meal!
How to serve Crockpot Harvest Vegetable Soup
You can serve the soup warm in bowls. It goes well with crusty bread or a side salad. You can also sprinkle some fresh herbs or cheese on top for extra flavor.
How to store Crockpot Harvest Vegetable Soup
Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. You can also freeze the soup in portions for later use. Just let it cool before transferring it to freezer-safe bags or containers.
Tips to make Crockpot Harvest Vegetable Soup
- Feel free to swap in your favorite vegetables. Zucchini, squash, or sweet potatoes make great alternatives.
- Adjust the seasonings to your taste. You can add more herbs or spices if you like.
- For a thicker soup, blend a portion of it after cooking and stir it back in.
Variation
If you want a heartier soup, consider adding cooked beans or lentils. You can also stir in some cooked pasta or rice before serving.
FAQs
Q: Can I make this soup vegan?
A: Yes, this recipe is already vegan since it uses vegetable broth and no animal products.
Q: Can I use fresh vegetables instead of frozen?
A: Absolutely! Fresh vegetables work wonderfully in this recipe.
Q: How spicy is this soup?
A: This soup is not spicy at all. If you want a kick, you can add a pinch of red pepper flakes or some diced jalapeños.
Crockpot Harvest Vegetable Soup
- Total Time: 315 minutes
- Yield: 6 servings
- Diet: Vegan
Description
A nutritious and warming soup filled with fall vegetables, perfect for chilly days and made easy with a crockpot.
Ingredients
- 2 cups chopped root vegetables (carrots, potatoes, parsnips)
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 cup green beans, trimmed and chopped
- 1 cup corn (fresh or frozen)
- 1 cup diced tomatoes
Instructions
- In a crockpot, combine all the chopped root vegetables, onion, garlic, and broth.
- Add thyme, rosemary, salt, and pepper, stirring to combine.
- Cover and cook on low for 360-480 minutes or on high for 240-300 minutes.
- About 30 minutes before serving, add green beans, corn, and diced tomatoes.
- Stir well and allow to cook until all vegetables are tender.
- Serve warm and enjoy your nourishing fall meal!
Notes
Feel free to swap in your favorite vegetables, adjust seasonings to taste, and for a thicker soup, blend a portion after cooking.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
