Description
This Crockpot Summer Vegetable Soup is a light, healthy, and hearty dish packed with seasonal vegetables and herbs, perfect for an easy weeknight meal or meal prep.
Ingredients
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 bell pepper (any color), diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley (optional, for garnish)
Instructions
- Add all the vegetables, diced tomatoes, vegetable broth, garlic, basil, thyme, olive oil, salt, and pepper to a Crockpot.
- Stir well to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until vegetables are tender.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Use whatever fresh vegetables are in season—this recipe is highly customizable.
- For added protein, stir in cooked beans or lentils near the end of cooking.
- Freezes well for later meals.
- Add a squeeze of lemon juice before serving to brighten the flavors.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 110
- Sugar: 6g
- Sodium: 460mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
