Crock Pot Veggie Soup Recipe

I was searching all over the internet a few weeks ago for a good vegetarian alternative to beef stew in the crock pot.  When I was younger, I loved eating the root vegetables from the beef stew, but since I’m a vegetarian, I don’t prefer eating the vegetables when they were soaked in beef broth.

I wasn’t able to find a direct alternative, so I modified a recipe I did find to meet my needs.  I hope you give this a try, because it’s super delicious and the perfect dinner for the fall season.

Crock Pot Veggie Soup

Prep time: 40 minutes          Cook time: 4 hours          Yield: 4-6 servings

• 1 large white onion, chopped
• 1/2 butternut squash, peeled and chopped
• 5 Yukon Gold potatoes, peeled and chopped
• 2 sweet potatoes, peeled and chopped
• 3 large carrots, peeled and chopped
• 6 cloves of garlic, peeled and thinly sliced
• 3 cups veggie broth (approx. 1.5 cans)
• 1 tbsp. sage, finely chopped
• 1/2 tsp. salt
• 1 tsp. pepper

Add all ingredients to a slow-cooker, and carefully stir to combine.  Cook on high heat for 4 hours until the veggies are tender.  Add additional salt and pepper if preferred.  Turn off slow cooker.  Serve and enjoy!

*By the way, I recently added a “pin it” button to all of my blog photos.  So if you go up and scroll over the image in this post, you’ll see a “pin it” button that you can then click on and pin directly to your pinterest to save for later!