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Slow Cooker Autumn Harvest Veggie Soup for 2

Kathy Hester
  • 2018 minutes
  • Serves 2

INGREDIENTS

2 cups

water

1 1/2 cups

diced winter squash

1 cup

shredded brussels sprouts

1/2 cup

diced carrots

1/4 cup

diced bell pepper

2 tbsp

cooked onion or 1/2 teaspoon onion powder

1 clove

garlic, minced

1

vegan bouillon cube

1 tsp

dried sage

2 tsp

dried thyme

1 tsp

apple cider vinegar

Salt and pepper,

Toasted minced pecans for garnish, optional