As soon as the weather starts to cool, my crockpot comes out. We could all use more quick, easy, and nutrient-dense dinners right? This easy to prep Fall Harvest Vegetable soup is packed with immune-supportive antioxidants and powerful minerals such as zinc, magnesium, and iron. The variety of vegetables and legumes also provides an excellent source of fibers that work to keep your digestion and gut microbiome balanced. Lentils are a great source of protein and B vitamins, which directly impact your energy levels, brain function, and cell metabolism.
INGREDIENTS: 2 cups carrots 2 cups potatoes
2 cups celery
1 onion
2 cups kale
5 cloves garlic
1 cup green lentils
3/4 cup yellow or green split peas
8–10 cups vegetable or chicken broth
2 teaspoons herbs de Provence
1/2 cup olive oil
1 teaspoon salt
1 teaspoon pepper
DIRECTIONS:
Chop all vegetables and mince or chop garlic.
Place all ingredients (except for kale and olive oil) into the crockpot and cook on high for 4-5 hours.
Add in chopped kale and 1/2 C olive oil 15 minutes before serving.