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A clear, detailed image of the summer vegetable soup, suitable for a recipe card.

Light & Easy Crockpot Summer Soup

A light, veggie-packed crockpot soup celebrating summer’s bounty—just chop, cook, and serve!
4 from 2 votes
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 1 yellow onion diced
  • 3 small carrots sliced into coins
  • 3 ribs celery diced
  • 1 red pepper diced
  • 1 zucchini sliced and halved
  • 1 - 14.5 oz can diced tomatoes with juice
  • 1 c frozen green beans
  • 8 c vegetable broth
  • 1 t minced garlic
  • 1 t salt
  • ½ t black pepper
  • ½ t red pepper flakes

Instructions
 

  • Wash, dry, and prep the onion, carrots, celery, red pepper, and zucchini. (Peel zucchini and carrots at this step, if desired.)
  • Add these to your crockpot.
  • Season with garlic, salt, pepper, and red pepper flakes.
  • Pour in broth and canned tomatoes (with their juice!)
  • Add frozen green beans.
  • Cook on High for 4 hrs or Low for 6 hrs.
  • Optional: For protein, add 1 c of cooked, diced chicken, a drained can of white beans, or c of cooked quinoa.
  • Taste and adjust seasoning to preferences, then serve. Garnish with fresh herbs or microgreens, or a drizzle of olive oil if desired.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 4 days; freeze for longer storage.
Key: c = cups; t = teaspoons; oz = ounces; T = tablespoons
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