Photo by Kate Lewis
Small 1 1/2 or 2 quart slow cookers are one of my favorite appliances. You can make breakfast in it while you sleep or cook dinner for 2 while you’re out at work. It’s pretty magical. Today I have one of my favorite soup recipes Autumn Harvest Veggie Soup at the bottom of this post. I suggest you have this for dinner this weekend!
Vanilla Fig Oatmeal with Baklava Topping; Photo by Kate Lewis
Slow Cooker Bean and Oat Chili for 2; Photo by Kate Lewis
Slow Cooker Butternut Squash Macaroni; Photo by Kate Lewis
Root Veggie Barley Risotto; Photo by Kate Lewis
- 2 cups (475 g) water
- 1½ cups (210 g) diced winter squash
- 1 cup (88 g) shredded brussels sprouts
- ½ cup (65 g) diced carrots
- ¼ cup (38 g) diced bell pepper
- 2 tablespoons (11 g) cooked onion or ½ teaspoon onion powder
- 1 clove garlic, minced
- 1 vegan bouillon cube
- 1 teaspoon dried sage
- 2 teaspoons (2 g) dried thyme
- 1 teaspoon apple cider vinegar
- Salt and pepper, to taste
- Toasted minced pecans for garnish, optional
- Add everything except the last three ingredients to the slow cooker and cook on low for 7 to 9 hours.
- Before serving, add apple cider vinegar, salt, and pepper. Serve with a sprinkling of toasted pecans.
If you have an singles or couples on your holiday list try getting them Vegan Slow Cooking for Two or Just You and a 2-quart slow cooker. It’s a great combo for new vegans, empty nesters, retirees and those who want just enough vegan food. A 2-quart slow cooker is small enough to fit in a dorm room, tiny apartment, or travel with you in your RV!
Another great gift combo for a family of 2 or more is a 6-quart Instant Pot or Fagor Multi-cooker with The Ultimate Vegan Cookbook for Your Instant Pot.
Slow Cooker Autumn Harvest Veggie Soup for 2
You can’t go wrong with brussels sprouts and winter squash. Put them in a soup together, add sage, thyme, a hint of apple cider vinegar, and you’ll be eating a bowl of fall for dinner.
Ingredients
- 2 cups (475 g) water
- 1 1/2 cups (210 g) diced winter squash
- 1 cup (88 g) shredded brussels sprouts
- 1/2 cup (65 g) diced carrots
- 1/4 cup (38 g) diced bell pepper
- 2 tablespoons (11 g) cooked onion or 1/2 teaspoon onion powder
- 1 clove garlic, minced
- 1 vegan bouillon cube
- 1 teaspoon dried sage
- 2 teaspoons (2 g) dried thyme
- 1 teaspoon apple cider vinegar
- Salt and pepper, to taste
- Toasted minced pecans for garnish, optional
Instructions
- Add everything except the last three ingredients to the slow cooker and cook on low for 7 to 9 hours.
- Before serving, add apple cider vinegar, salt, and pepper. Serve with a sprinkling of toasted pecans.
Julie @ Texan New Yorker says
I feel like I don’t have room for another slow cooker, even one of the baby ones, but this soup sounds so fantastic I might have to reconsider!
Kathy Hester says
You can always double or triple the recipe and use a larger slow cooker.
Susan | LunaCafe says
Lovely soup. Perfect for this time of year.
Kimberly @ The Daring Gourmet says
This soup sounds wonderful. I love the addition of the Brussels sprouts and that splash of cider vinegar.
Katie @ Recipe for Perfection says
What a wonderful, warming soup! I’d love to come home to that!
michele says
where would the nutritional data be shown?
Kathy Hester says
I typically do not include nutritional info on the blog. In all my books, except for The Vegan Slow Cooker, do list the nutritionals. I always suggest that people can get a free account at and enter in exactly what they add to a recipe to get an exact nutritional profile of what you are really eating.
Michelle @ The Complete Savorist says
Love the smaller serving size. I have a small family and still cook for a small army. Great recipe.
Karen says
Ive made the Autumn Harvest Veggie soup a couple of times now in my 2 qt slow cooker.To make it more of a main dish soup I add a cup of cooked white beans. We like it very much and its a good recipe for using the brussel sprouts and winter squash in our winter CSA. Sometimes just enough soup for the two of us is a nice change from the usual large batches of soup that I end up making in the big slow cooker.
Kathy Hester says
The white bean addition sounds delicious!