Light & Easy Crockpot Summer Vegetable Soup

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Looking for a light summer soup with a refreshing, clear broth that won’t have you sweating over a stove? This Crockpot Summer Soup is your no-fuss answer to walking into the kitchen to a ready meal. Packed with fresh garden veggies and simmered in a flavorful broth, it’s the kind of easy crockpot recipe you can throw together in minutes. Whether you’re meal prepping for the week or just craving a bowl of healthy summer comfort food, this dump-and-go soup delivers all the flavor without the fuss.

Shopping List

• Yellow onion
• Carrots
• Celery
• Red bell pepper
• Zucchini
• Canned diced tomatoes
• Frozen green beans
• Vegetable broth
• Minced garlic
• Salt
• Black pepper
• Red pepper flakes

Tools & Equipment

You’ll need:

• Measuring cups and spoons
• Vegetable peeler (if peeling carrots & zucchini)
• Cutting board
• Large chef’s knife
• 4‑ to 6‑quart slow cooker
• Wooden spoon
• Countertop composting bin

Tips for Making the Best Crockpot Summer Soup

1. Chop Uniformly for Even Cooking
   Cut veggies into similar half-inch pieces so they cook evenly, especially since crockpots don’t stir themselves.
   
2. Don’t Overcook the Zucchini
   For a firmer texture, add the zucchini in the last hour of cooking, rather than at the beginning.
   
3. Make It a Meal
   Add a can of white beans or cooked quinoa at the end for extra protein and staying power. Or add leftover already-cooked diced chicken, beef or pork if desired.
   
4. Spice It Your Way
   Substitute red pepper flakes for a dash of cayenne or add Italian seasoning for a twist. This soup loves a little personality. Make it your own!
   
5. Add Greens at the End
   Want more nutrients? Stir in baby spinach, chard or kale 10 minutes before serving so they wilt without turning to mush. Cabbage works too; add 1 c of chopped cabbage but give this a good 30 minutes cooking time before serving.
   
6. Use What You Have
   This is a “clean out the crisper drawer” kind of recipe. Have corn, peas, or yellow squash? Toss them in. Remember that the freshness of your dish is only as good as your oldest ingredient. If you are tossing in leftover potato, make sure it’s still safe to eat before adding it to your soup.
7. Freeze for Later
   Let leftovers cool completely, then portion and freeze for a quick, veggie-packed lunch or light dinner. Use within three months.

Steps to make Crockpot Summer Soup

Step 1: Gather all of your ingredients.

Step 2: Dice the bell pepper and zucchini.

Step 3: Cut carrots into round slices (aka “coins”) and roughly chop the onion.

Step 4: I consider celery part of this recipe because it adds a salty and earthy flavor, but I personally dislike the stringy texture. Feel free to leave it out if you want.

Step 5: Add prepped vegetables, frozen green beans, can of diced tomatoes (WITH liquid), and seasonings to your slow cooker.

Step 6: Pour the broth over the veg and spices. Stir gently to combine.

Step 7: Cook on low for four hours or on high for six hours. Use a fork to test the carrots after four hours, since it will take the longest to cook these. Taste test; it may need salt especially.

Step 8: Serve hot with crackers or crusty bread.

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