Autumn Harvest Veggie Soup (from Vegan Slow Cooking)

Yup, it’s true. Kathy Hester of Healthy Slow Cooking does it again! It’s her third cookbook and I’m not even exaggerating when I say that this is her best work yet. Vegan Slow Cooking for 2 (or Just For You) is a beautiful collection of slow cooking recipes that are eclectic at best–ranging from dinner ideas, appetizers, and sweet treats. I own all 3 books and I can say with confidence that Kathy impresses me more with each book and this is most definitely my favorite (until the next one comes out, I’m sure):


There are 4 things that I care deeply about (this of course is not a finite list, just the four things non-person related that immediately come to mind):

  1. Halloween
  2. Wine
  3. Chips
  4. Soup

Any excuse to eat soup is my kind of day, especially soup that has brussells sprouts in it. Holy veggies, this recipe is not only filling, nutritious and easy to make, it is also one of my newest faves on the dinner menu. I mean, for reals people, all you do is throw everything into your slow cooker and go to work. That is my kind of dinner!


Photo taken by Kate Lewis and copyrighted by Fair Winds Press


Autumn Harvest Veggie Soup
Recipe printed with permission from Kathy Hester of Vegan Slow Cooking for 2
  • 2 cups (475 g) water
  • 1½ cups (210 g) diced winter squash
  • 1 cup (88 g) shredded brussels sprouts
  • ½ cup (65 g) diced carrots
  • ¼ cup (38 g) diced bell pepper
  • 2 tablespoons (11 g) cooked onion (page 19)
  • 1 clove garlic, minced
  • 1 vegan bouillon cube
  • 1 teaspoon dried sage
  • 2 teaspoons (2 g) dried thyme
  • 1 teaspoon apple cider vinegar
  • Salt and pepper, to taste
  • Toasted minced pecans for garnish, optional
  1. Add everything except the last three ingredients to the slow cooker and cook on low for 7 to 9 hours.
  2. Before serving, add apple cider vinegar, salt, and pepper. Serve with a sprinkling of toasted pecans.
Nutrition Information
Calories: 187 Fat: 2g Unsaturated fat: 1g Carbohydrates: 42g Sugar: 12g Sodium: 292mg Fiber: 11g Protein: 7g


You can also find Kathy at:

Healthy Slow Cooking





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  1. I definitely want to make this, but for a crowd. Have you tested that at all, increasing ingredients for more servings?

  2. Can I sub the water and cube for broth?

  3. Silly me, but I’ve never used my digital crock pot that has been sitting in a box. What temp do you put it on??

  4. Did you find that the brussel sprouts were bitter at all? I have noticed that they become rather bitter the longer they are cooked. Just wondering if 7-9 hours in the slow cooker would yield the same outcome.

    • Nan, I actually sautéed the sprouts before throwing them into the slow cooker (I love the crispy flavor) so it didn’t have a bitter flavor. You could even throw them in during the last hour to save from that bitter flavor. Hope this helps!

  5. This looks perfect! Simple, wholesome, delicious food.

  6. Chips and soup are also on my list of things I care deeply about! Loved your post, so very upbeat and sunny. Thanks for the recommendation of this great book.

  7. Jackie ( sitting next to your momma) says:

    yum yummy! this is perfect for the cool weather that’s ahead! :)


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