This slow cooker soup is going to be your new fall favorite! It’s full of vegetables, lean protein and healthy carbs that will keep you feeling full and happy.
I am all about slow cookers when the weather starts getting cooler. Not only do you arrive home from work to a mouth-watering smell of deliciousness, but with a little bit of prep, you have a nutritious meal ready in no time! Slow cookers are perfect for making soups, cooking a roast and, one of my favorites, homemade rotisserie chicken. You just throw the ingredients in, turn it on, and voila, dinner is cookin’. I have come to love my slow cooker more than ever before, and I decided it was time to share one of my new favorite recipes with y’all.
This recipe is another addition to my fall recipe series… Which means I used some of my favorite in-season veggies, lean protein and healthy carbs, giving you a nutritious and balanced meal that you will love. When I was at the store picking out my groceries, the butternut squash caught my eye. Lately I have been eating these bad boys like they’re going out of business, mostly because they are so darn delicious. I love the nutty flavor the squash gives to my recipes, and they are so easy to prep that adding it to a recipe takes no time at all. I also picked up some carrots, kale, zucchini and bella mushrooms to complete my vegetable slow cooker soup. I also added some shredded rotisserie chicken breast (which I picked up at Costco) for some protein, and wild rice for some healthy carbs. Guys… this soup was the bomb!
Not only was it filling and easy to throw together, but it was also full of nutrients and vitamins that my body needs. Don’t believe me? Then check out these stats…
Butternut Squash: low in fat, high in fiber, contains potassium and Vitamin B6, and high levels of beta-carotene (antioxidant)1
Carrots (depending on the color): contain beta and alpha carotene, Vitamin A, Lycopene (reduces the risk of certain cancers), support eye health and high in fiber2
Kale: low calorie and high in fiber, iron and Vitamin K (helps in blood clotting), filled with antioxidants, and a good source of Vitamin A, Vitamin C and calcium3
Zucchini: low calorie and high in fiber, great source of manganese and Vitamin C, supports cardiovascular health and contains Vitamin A, magnesium, folate, potassium, copper, and phosphorus4
Bella Mushrooms: low calorie and low fat, good source of fiber, potassium, and B Vitamins, helps lower cholesterol and maintain steady blood sugar5
Vegetables are amazing, right?! Now I see why my mom always told me to eat my veggies at dinner. I always knew they were good for me, but it’s so cool to see how our bodies use them to function and thrive.
What is your favorite vegetable? And do you have a slow cooker recipe you use all the time? Let me know in the comments below! : )
Easy Vegetable Slow Cooker Soup
- 1 small butternut squash, peeled and chopped
- 3 rainbow carrots, peeled and chopped
- 2 cups kale, chopped
- 1 zucchini, diced
- 1 cup bella mushrooms, chopped
- 2 cups shredded rotisserie chicken breast (already cooked)
- 1 cup wild rice
- 4 cups chicken broth
- 2 cups water
- 1 Tbsp thyme
- 2 tsp basil
- 2 tps oregano
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp smoked paprika
- Salt & pepper
- Place the butternut squash, carrots, zucchini and mushrooms into a slow cooker. Pour in the chicken broth, water, rice and add the seasonings.
- Cook on high for 3-4 hours or low for 5-6 hours.
- For the last hour, add the chicken and kale. Stir ingredients together.
- Once the rice is fully cooked, turn off the slow cooker and serve!