#fallsoup

A hearty and wholesome soup filled with the flavors of fall, featuring butternut squash, apples, and kale. Perfect for cozy evenings and chilly nights.

Ingredients: 1 lb butternut squash, peeled and diced. 2 carrots, chopped. 2 apples, cored and sliced. 1 onion, diced. 3 cloves garlic, minced. 1 cup kale, chopped. 1 can 15 oz cannellini beans, drained and rinsed. 4 cups vegetable broth. 1 tsp thyme. 1 tsp rosemary. Salt and pepper to taste.

Instructions: Place all ingredients in the slow cooker. Stir well to combine. Cook on low for 6-8 hours or until vegetables are tender. Season with salt and pepper to taste before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

Vegetarians rejoice with this hearty and flavorful fall soup! Packed with chickpeas, veggies, and aromatic spices, this Crockpot Chickpea Veggie Soup is the perfect comfort food for chilly days. Let your crockpot do the work, and enjoy a delicious and nutritious bowl of soup.

Ingredients: 2 cans chickpeas, drained and rinsed. 4 cups vegetable broth. 1 cup diced tomatoes. 1 cup carrots, sliced. 1 cup celery, chopped. 1 cup onion, finely diced. 3 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. 1/2 teaspoon thyme. Salt and pepper to taste. 2 cups kale, chopped.

Instructions: Put chickpeas, vegetable broth, diced tomatoes, carrots, celery, onion, and garlic in a crockpot. Salt, pepper, turmeric, thyme, and cumin should be added. Mix things together well. Put the lid on top and cook on low heat for 6 to 8 hours, or until the vegetables are soft. Throw in some chopped kale at the end of the cooking time and stir it around. If you need to, change the seasonings before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes