Our vegan version omits the chicken obviously, but we added baby portabella mushrooms for texture and butternut squash to make it heartier. The fire roasted tomatoes and the spices make it nice and smoky, and you can adjust the amount of chipotle pepper depending on how spicy you like it. We love it with a squeeze of lime, chopped cilantro and avocado slices on top, but you can use your favorite toppings. And best of all, you can set it up in the morning and have it ready bu the time you get home. Super light and comforting… that we hope you’ll enjoy even after January ends!
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Hearty Slow Cooker Vegetable Soup
- Total Time: 8 hours 10 minutes
- Yield: 8 servings
Description
A comforting and nourishing vegetable soup made effortlessly in the slow cooker. Loaded with butternut squash, mushrooms, and fire-roasted tomatoes for a deep, smoky flavor.
Ingredients
- 6 cups (1.4L) water or vegetable broth
- 3 rainbow carrots (peeled and sliced)
- 8 oz (227g) baby bella (crimini) mushrooms, roughly chopped
- 1 1/2 cups (355ml) diced butternut squash
- 1 small onion (chopped)
- 2 garlic cloves (thinly sliced)
- 2 - 14.5 oz (411g) cans fire roasted diced tomatoes
- 2 teaspoons (10ml) sea salt (or to taste)
- 1 1/2 teaspoons (7.4ml) cumin
- 1 teaspoon (5ml) ground coriander
- 1/2 teaspoon (2.5ml) turmeric
- 1/8 to 1/4 teaspoon (0.6-1.2ml) chipotle pepper (optional)
Optional toppings
- Lime
- Cilantro
- Avocado
Instructions
- Peel and slice the carrots into 1/4-inch rounds. Roughly chop the mushrooms. Dice the butternut squash into 3/4-inch cubes. Chop the onion and thinly slice the garlic.
- Add the carrots, mushrooms, butternut squash, onion, and garlic to a 6-quart slow cooker. Pour in the water or vegetable broth and add both cans of fire-roasted diced tomatoes with their juices.
- Stir in the sea salt, cumin, ground coriander, turmeric, and chipotle pepper (if using). Give everything a good stir to distribute the spices evenly.
- Cover and cook on low for 7 to 8 hours, or on high for 4 hours, until all the vegetables are tender and the flavors have melded together.
- Taste and adjust the salt and spices. Ladle into bowls and garnish with a squeeze of fresh lime juice, chopped cilantro, and sliced avocado.
Notes
Adjust the amount of chipotle pepper to control the spiciness. Serve with a squeeze of lime, chopped cilantro, and avocado slices for added flavor. You can prepare the ingredients the night before to save time in the morning. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 8 grams
- Sodium: 600 mg
- Fat: 3 grams
- Carbohydrates: 30 grams
- Fiber: 7 grams
- Protein: 4 grams
- Cholesterol: 0 mg
Frequently Asked Questions
Can I substitute the baby portabella mushrooms with another type of mushroom?
Baby portabella mushrooms are the same thing as cremini mushrooms — just a different name for the same product — so no substitution is needed there. If you’d like a different flavor or texture, shiitake mushrooms work well as an alternative.
What can I use instead of butternut squash if I can’t find it?
You can use sweet potatoes or pumpkin as a substitute for butternut squash, as they will provide a similar sweetness and texture.
How do I adjust the chipotle pepper for different spice levels?
Start with a smaller amount of chipotle pepper and gradually increase it to your desired spice level, tasting as you go.
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