This yummy Summer Vegetable Soup requires 7-8 cups of chopped vegetables… whatever is fresh and wonderful! The recipe is more of a guideline and it is a bit different each time I make it but I always seem to season with rosemary, thyme, and bay leaf. I include tomatoes, beans, and corn more often than not. I use whatever beans are fresh at the farmers market but have also used frozen or canned in a pinch. I use fresh tomatoes when I have them but substituting with no salt added canned tomatoes is easy. In either case, the addition of the canned tomato sauce seems to add some depth to the broth.It is a very forgiving soup and has always turned out well for me.
Whenever I make this soup, I make a large pot so that I can freeze some to enjoy during the winter (and the quantities included here make a large pot of soup). I often add some cooked whole grain like rice or quinoa at the time of service. I have included stovetop as well as crock pot instructions… both are easy but the crock pot would obviously be more hands off and could cook overnight or during the day while you work. Experiment with your favorite herb and vegetable combinations and make the taste of summer last into the chilly days of winter!