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Crockpot Summer Vegetable Soup

A delightful and healthy soup made with fresh seasonal vegetables, perfect for hot days.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups vegetable broth
  • 2 cups diced tomatoes (canned or fresh)
  • 1 cup diced zucchini
  • 1 cup diced carrots
  • 1 cup diced bell pepper
  • 1 cup corn (fresh or frozen)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste Salt
  • to taste pepper

Method
 

Preparation
  1. In a crockpot, combine all the ingredients.
  2. Stir to mix well.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  4. Taste and adjust seasoning as needed before serving.

Notes

Serve this soup hot in bowls and top with fresh herbs like parsley or basil. It's great with a slice of crusty bread or a side salad. To store leftovers, let the soup cool completely, transfer to an airtight container and keep in the fridge for up to 4 days. It can be frozen for up to 3 months.