Description
Make a light vegetable soup using your slow cooker and fresh summer produce.
Ingredients
Scale
- 4 cups vegetable broth
- 2 cups corn kernels
- 2 medium zucchinis diced
- 3 large tomatoes chopped
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup fresh basil chopped
Instructions
- Place diced zucchini and chopped tomatoes into your crockpot.
- Add corn and diced onion to the pot.
- Stir in minced garlic and salt and pepper.
- Pour vegetable broth over the ingredients.
- Cover the slow cooker and cook on low for 4 hours.
- Stir in fresh basil before you serve.
Notes
- Add zucchini during the last hour for a firmer texture.
- Use fresh corn cut from the cob for better flavor.
- Swap broth for water if you prefer a lighter taste.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 110
Keywords: summer soup crockpot, slow cooker vegetable soup, seasonal soup