Seasoned with a kick, this winter vegetable soup is sure to keep you warm through those cool brisk months. Basically, all this recipe takes is you chopping and throwing everything in a slow cooker and letting it work its magic!

Spicy Acorn Squash and Bean Soup [Vegan, Gluten-Free]



  • 4 medium white potatoes, skin on, cut into bite-size cubes
  • 1/2 acorn squash, skin on, cut into bite-size cubes
  • 1 medium yellow onion, chopped
  • 1 can chickpeas, rinsed
  • 1 can peas
  • 1 can of Italian stewed tomatoes
  • 2 large carrots, chopped into bite-sized pieces
  • 1-2 hot peppers, finely chopped
  • 4 cups vegetable stock
  • Juice of 1 lime
  • A handful of kale ribboned sliced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste


  1. Toss all the ingredients except the kale and the lime juice into a slow cooker and set on high for 6-8 hours (depends on your slow cooker).
  2. In the last half hour, remove a 1/4 of the soup and blitz in a blender. Pour it back into the soup to get a creamier consistency.
  3. Add kale and lime juice and cook for the last half hour.
  4. Serve and enjoy!