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Crockpot Harvest Vegetable Soup

This harvest vegetable soup is made by slow-cooking seasonal root vegetables, leafy greens, and aromatics in a crockpot until tender and flavorful. The final dish features a hearty, slightly chunky texture with vibrant, colorful vegetables immersed in a fragrant broth. It’s a cozy, rustic soup perfect for autumn evenings or meal prepping.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups chopped butternut squash peeled and cubed
  • 2 cups diced carrots peeled
  • 1 cup chopped celery
  • 1 cup diced onion
  • 3 cloves garlic cloves minced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf bay leaf
  • Salt and pepper to taste for seasoning
  • 2 cups chopped leafy greens (spinach or kale)

Equipment

  • Crockpot / Slow Cooker
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Start by preparing all your vegetables: peel and dice the butternut squash and carrots, chop the celery and onion, and mince the garlic cloves. This sets you up for a smooth cooking process.
  2. Add the chopped butternut squash, diced carrots, celery, and onion into the crockpot. These hearty vegetables will form the base of the soup.
  3. Pour in the vegetable broth and stir in the minced garlic, dried thyme, dried rosemary, and a bay leaf. Season with salt and pepper to taste, layering flavors from the start.
  4. Cover the crockpot with the lid and set it to low for about 6 hours, or until the vegetables are tender and fragrant. During this slow simmer, the ingredients meld into a comforting, flavorful broth.
  5. Once the cooking time is complete, remove and discard the bay leaf. Stir in the chopped leafy greens and let them wilt in the residual heat for a few minutes, adding vibrant color and nutrients.
  6. Taste the soup and adjust the seasoning with extra salt or pepper if needed. Remove the lid to let some of the liquid evaporate slightly, thickening the soup if desired.
  7. Serve the soup hot, garnished with fresh herbs or a drizzle of olive oil if you like. Enjoy your nourishing, hearty harvest vegetable soup with its colorful, chunky vegetables and fragrant broth.

Notes

Feel free to customize with your favorite seasonal vegetables or add a splash of lemon juice for brightness. Leftovers store well in the fridge and rehearse beautifully, making this an ideal make-ahead meal.