3 Cozy & Healthy Fall Crockpot Soups: Nourishing Recipes for Crisp Days
Nothing says fall like a warm, hearty bowl of soup. These next three crockpot recipes celebrate the best seasonal ingredients while staying healthy and simple to make. Packed with vitamins, fiber, and protein, these soups will become your go-to meals for chilly autumn days.
1. Crockpot Pumpkin & Black Bean Soup Recipe
Ingredients:
1 can (15 oz) pumpkin puree
1 can (15 oz) black beans, drained and rinsed
1 onion, diced
3 garlic cloves, minced
1 tsp cumin
1 tsp chili powder
4 cups vegetable broth
1 can (13.5 oz) coconut milk
Juice of 1 lime
Salt and pepper to taste
Fresh cilantro for garnish
Directions:
1. Place pumpkin puree, black beans, onion, garlic, cumin, chili powder, and vegetable broth into the crockpot.
2. Cook on low for 5-6 hours or on high for 3-4 hours.
3. Stir in the coconut milk and lime juice. Season with salt and pepper to taste.
4. Garnish with fresh cilantro before serving.
Tips & Swaps:
Add more heat with jalapeño slices or cayenne pepper.
Serve with tortilla chips or cornbread for added crunch.
Swap black beans for pinto beans or kidney beans if preferred.
2. Crockpot Chickpea & Spinach Soup Recipe
Ingredients:
2 cans (15 oz each) chickpeas, drained and rinsed
1 onion, diced
4 garlic cloves, minced
1 can (15 oz) diced tomatoes
4 cups vegetable broth
1 tsp ground cumin
1 tsp smoked paprika
1 tsp turmeric
1 bag (5 oz) fresh spinach
Salt and pepper to taste
Lemon wedges for serving
Directions:
1. Add chickpeas, onion, garlic, diced tomatoes, cumin, smoked paprika, turmeric, and vegetable broth to the crockpot.
2. Cook on low for 6-8 hours or on high for 3-4 hours, until chickpeas are tender.
3. Stir in the spinach and let it cook for an additional 10-15 minutes until the spinach wilts.
4. Season with salt and pepper and serve with a lemon wedge for brightness.
Tips & Swaps:
Swap spinach for kale or Swiss chard.
Add a bit of harissa or red pepper flakes for extra spice.
Top with a dollop of Greek yogurt for creaminess.
3. Crockpot Carrot Ginger Soup Recipe
Ingredients:
1 lb carrots, peeled and chopped
1 onion, diced
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp ground coriander
4 cups vegetable broth
1 can (13.5 oz) coconut milk
Salt and pepper to taste
Fresh parsley for garnish
Directions:
1. Add carrots, onion, garlic, ginger, coriander, and vegetable broth to the crockpot.
2. Cook on low for 6-7 hours or on high for 3-4 hours, until the carrots are soft.
3. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and season with salt and pepper.
4. Garnish with fresh parsley before serving.
Tips & Swaps:
Add more depth with a dash of ground turmeric or curry powder.
Serve with crusty bread or over wild rice for a more filling meal.
For a non-coconut variation, use almond milk or oat milk.
These fall crockpot soups highlight some of the season’s best flavors, from the earthy richness of pumpkin and black beans to the vibrant zing of carrots and ginger.
Whether you're craving a creamy, spiced soup or something a bit heartier with beans and greens, these recipes offer healthy, satisfying options that are sure to warm you up this fall.
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