Slow Cooker Autumn Harvest Veggie Soup Recipe - (4.5/5)

Ingredients

• Please note that this recipes uses a 1 1/2 to 2 quart slow cooker*
• 2 cups water (475 g)
• 1 1/2 cup winter squash, diced (210 g)
• 1 cup brussels sprouts, shredded (88 g)
• 1/2 cup carrots, diced (65 g)
• 1/4 cup bell pepper, diced (38 g)
• 2 tablespoons cooked onion, (11 g)
• 1 clove garlic, minced
• 1 vegan bouillon cube
• 1 teaspoon dried sage
• 2 teaspoons dried thyme (2 g)
• 1 teaspoon apple cider vinegar
• Salt & pepper, to taste
• Toasted minced pecans for garnish, optional