summer vegetable soup recipe


You don’t always think of soup in the summer, but if you have a lot of fresh produce left at season’s end, the best way to use it up is in a pot of soup. Of course, you can enjoy this soup any time by using frozen veggies; just be sure to thaw them before adding them to your slow cooker. This light soup is healthy and filling and pairs well with a fresh summer salad or sandwich. You can use whatever veggies you have on hand, so be creative!

  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 2 small stalks of celery, chopped
  • 1 pound new potatoes, peeled and diced
  • 1 pound of green beans, trimmed and cut into bite sized pieces
  • 1 cup whole corn
  • 4 cups chicken or vegetable broth
  • Chopped green onions, for garnish
  • Sliced radishes, for garnish
Coat the inside of your slow cooker pot with cooking spray, brush with oil, or line with a slow cooker liner.
Heat the oil in a medium skillet over medium heat. Add the onion and celery and cook until soft.
Add the cooked vegetables along with the rest of the ingredients to your slow cooker.
Cover and cook on low for 6-7 hours until vegetables are tender.

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