Summer Vegetable Soup

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!

 

 

Summer Vegetable Soup
Summer Vegetable Soup
Print Recipe
This yummy Summer Vegetable Soup requires roughly 8 cups of chopped vegetables... whatever is fresh and wonderful--this is a very forgiving soup and has always turned out well for me. It is a bit different each time but I always season with rosemary, thyme and bay leaf. I always include tomatoes, beans and corn. I use whichever beans are fresh at the farmers market-but have also used canned in a pinch. I use fresh tomatoes but the addition of the canned tomato sauce seems to add some depth to the broth. I always make a big pot of this soup with the intention of freezing some to enjoy during the winter. I often add some cooked whole grain like rice or quinoa at the time of service. Experiment and make your summer last into the winter!
Servings Prep Time
16 cups 15-20 minutes
Cook Time
1-9 hours
Servings Prep Time
16 cups 15-20 minutes
Cook Time
1-9 hours
Summer Vegetable Soup
Summer Vegetable Soup
Print Recipe
This yummy Summer Vegetable Soup requires roughly 8 cups of chopped vegetables... whatever is fresh and wonderful--this is a very forgiving soup and has always turned out well for me. It is a bit different each time but I always season with rosemary, thyme and bay leaf. I always include tomatoes, beans and corn. I use whichever beans are fresh at the farmers market-but have also used canned in a pinch. I use fresh tomatoes but the addition of the canned tomato sauce seems to add some depth to the broth. I always make a big pot of this soup with the intention of freezing some to enjoy during the winter. I often add some cooked whole grain like rice or quinoa at the time of service. Experiment and make your summer last into the winter!
Servings Prep Time
16 cups 15-20 minutes
Cook Time
1-9 hours
Servings Prep Time
16 cups 15-20 minutes
Cook Time
1-9 hours
Ingredients
Servings: cups
Instructions
Stovetop:
  1. In a large pot, Saute onions, carrots and garlic over medium heat until tender-about 5 minutes.
  2. Add everything else to pot and bring to a boil. Reduce heat and simmer on low, stirring frequently, until the vegetables are tender.
  3. Before serving, add water or broth to thin as needed.
Crockpot:
  1. Saute onions, carrots and garlic over medium heat until tender-about 5 minutes.
  2. Add sauteed onion, garlic and carrot along with everything else to the slow cooker and cook on low for 7-9 hours.
  3. Before serving, add water or broth to thin if necessary.
Recipe Notes

I used a 6-quart crock pot for this recipe.

Share this Recipe
Powered byWP Ultimate Recipe

Pin It on Pinterest

Share This