Print

Cozy Crockpot Fall Harvest Vegetable Soup with White Beans

crockpot fall harvest vegetable soup with white beans - featured image
Print Recipe

A hearty, comforting vegetable soup made in the slow cooker with butternut squash, white beans, and kale. Perfect for busy weeknights and meal prep, this soup is naturally vegan, gluten-free, and packed with fall flavors.

Ingredients

Scale
  • 3 cups butternut squash, peeled and cubed (1-inch pieces)
  • 2 cups carrots, peeled and sliced into half-moons
  • 1 cup celery, diced
  • 1 medium yellow onion, diced
  • 4–5 garlic cloves, minced
  • 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 can (14.5 oz) diced tomatoes (fire-roasted preferred), with juices
  • 3 cups kale, stemmed and chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste (start with 1 teaspoon salt)
  • 2 tablespoons olive oil

Instructions

  1. Prep the vegetables: Peel and cube butternut squash into 1-inch pieces (about 3 cups). Peel and slice carrots into half-moons. Dice celery and onion. Mince garlic. Stem and roughly chop kale.
  2. Sauté the aromatics: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook 5-7 minutes until onions are translucent and carrots begin to soften. Add minced garlic and cook 1 minute until fragrant. Do not let garlic burn.
  3. Transfer to crockpot: Scrape sautéed vegetables into a 6-quart slow cooker. Add cubed butternut squash, drained white beans, diced tomatoes with juices, vegetable broth, dried thyme, dried rosemary, and bay leaves. Stir gently. Do not add kale yet.
  4. Slow cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until squash is fork-tender.
  5. Add kale: About 20 minutes before serving, stir in chopped kale. Cover and cook on low for remaining time. For a creamier texture, use an immersion blender to puree about 1 cup of soup and stir back in.
  6. Season and serve: Remove bay leaves. Taste and adjust seasoning with salt and pepper (about 1/2 teaspoon more salt if needed). Serve hot, garnished with a drizzle of olive oil or fresh parsley if desired.

Notes

Don’t skip sautéing the aromatics—it adds depth of flavor. Cut vegetables uniformly for even cooking. Add kale at the end to keep it vibrant. Season in layers, saving most salt for the end. Soup tastes even better the next day. For a creamier texture, puree 1-2 cups of soup and stir back in.

Nutrition

Keywords: fall harvest soup, crockpot vegetable soup, white bean soup, butternut squash soup, vegan soup, gluten-free soup, meal prep soup

Find it online: https://sweetstirring.com/cozy-crockpot-fall-harvest-vegetable-soup-with-white-beans/