Description
This vegan slow cooker Mexican soup is hearty and smoky, featuring baby portabella mushrooms and butternut squash, perfect for a comforting winter meal.
Ingredients
Units
Scale
- 6 cups water or vegetable broth
- 3 rainbow carrots, peeled and sliced
- 8 oz baby bella (crimini) mushrooms, roughly chopped
- 1 1/2 cups diced butternut squash
- 1 small onion, chopped
- 2 garlic cloves, thinly sliced
- 1 can (14.5 oz) fire roasted tomatoes
- 1 chipotle pepper in adobo sauce, chopped (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- Chopped cilantro, for garnish
- Sliced avocado, for garnish
Instructions
- Combine water or vegetable broth, rainbow carrots, baby bella mushrooms, butternut squash, onion, garlic, fire roasted tomatoes, chipotle pepper, ground cumin, and smoked paprika in a 6-quart slow cooker.
- Season with salt and pepper to taste.
- Set the slow cooker on low and cook for 8 hours.
- Before serving, add the juice of 1 lime and stir well.
- Garnish with chopped cilantro and sliced avocado before serving.
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: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Cuisine: Mexican
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