Harvest Vegetable Soup

Broth based soups are a great way to fill you up without filling out your waistline. My favorite are chicken broth based or tomato based which can be made pretty easily in your crock pot. I am late in uploading this recipe but this is one that I made about once a week last winter.

First gather up the ingredients below then add them to your crock pot. I like to turn on my crock pot early before I have all the ingredients chopped up so that I can throw in my veggies as I chop them to get them a little sauteed in the olive oil. Turning your crock pot on just a few minutes before you finish combining your soup can also help you get a sense of the temperature your soup will be cooking in if you are new to using your crock pot.

  • 2 cans of chicken broth ( or 3.5 cups of your own)
  • 1 butternut squash peeled and cubed
  • 1/2 chopped white or yellow onion
  • 1/2 chopped cauliflower
  •  1 can of diced tomatoes
  • 2 tsp black pepper
  • 1/2 tsp sea salt
  • 2 tbsp EVOO

Let your crockpot do its thing for 6 to 8 hours, 1 hour before you are ready to serve add in the following ingredients:

  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley


Grocery List:

2 cans of chicken or vegetable broth (or 3.5 cups of your own)

1 medium sized butternut squash

1/2 white or yellow onion

1/2 chopped cauliflower (frozen or fresh)

1 12 oz. can of diced tomatoes

Black pepper

Sea, kosher or regular salt

Dried basil

Dried oregano

Dried parsley


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