Summer Vegetable Soup
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
16cups 15-20minutes
Cook Time
1-9hours
Servings Prep Time
16cups 15-20minutes
Cook Time
1-9hours
Ingredients
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.