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Autumn Harvest Veggie Soup (from Vegan Slow Cooking)

October 4, 2013 by Cara

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):

cookbook

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!

soup

Photo taken by Kate Lewis and copyrighted by Fair Winds Press

 

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Autumn Harvest Veggie Soup

  • Author: Kathy Hester
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Description

Recipe printed with permission from Kathy Hester of Vegan Slow Cooking for 2


Ingredients

Scale
  • 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

Instructions

  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.

Did you make this recipe?

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BUY THE BOOK HERE 

You can also find Kathy at:

Healthy Slow Cooking

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Filed Under: Kid-Friendly

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Green Monster Rice Cereal Treats (Gluten-Free Vegan)
Next Post: Flying Bat Halloween Cookie Pops »

Reader Interactions

Comments

  1. Laurie B

    November 5, 2014 at 5:27 pm

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

  2. lauren

    October 11, 2014 at 1:07 am

    Can I sub the water and cube for broth?

    • Cara

      October 13, 2014 at 4:22 pm

      You definitely can!

  3. Sheila

    October 16, 2013 at 10:58 am

    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. nan

    October 5, 2013 at 10:40 pm

    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.

    • Cara

      October 6, 2013 at 8:51 am

      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. Emma

    October 4, 2013 at 12:56 pm

    This looks perfect! Simple, wholesome, delicious food.

  6. Julia

    October 4, 2013 at 8:30 am

    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.

    • Cara

      October 6, 2013 at 8:52 am

      Julia, you are a woman after my own heart 🙂 xo

  7. Jackie ( sitting next to your momma)

    October 4, 2013 at 5:04 am

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

Trackbacks

  1. (via Autumn Harvest Veggie Soup (from Vegan Slow Cooking) | Fork… - Married With Food says:
    November 12, 2013 at 6:52 pm

    […] (via Autumn Harvest Veggie Soup (from Vegan Slow Cooking) | Fork and Beans) […]

  2. 51 Savory Soup Recipes | Days of a Domestic Dad says:
    October 31, 2013 at 7:51 am

    […] Autumn Harvest Veggie Soup – Fork and Beans […]

  3. 20 soup recipes for fall | Fit Mama Real Food says:
    October 26, 2013 at 8:29 am

    […] autumn harvest veggie soup […]

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Welcome, I’m Cara! At Fork and Beans you will find creativity at every corner. From snack ideas, to holiday fun–even crafts and activities to do with your kids. If you are a parent (or just love fun food), you’ve come to the right spot! Come check out the latest idea I’ve made for my family and stay awhile, won’t you?

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