Description
This Crockpot Summer Vegetable Soup is a light, healthy, and easy slow cooker recipe packed with fresh vegetables and flavorful broth. It’s the perfect way to use seasonal produce while creating a comforting meal that requires very little hands-on time.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 medium potatoes, diced
- 1 zucchini, diced
- 1 cup green beans, cut into pieces
- 1 cup corn kernels
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 6 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Add the onion, carrots, celery, potatoes, zucchini, green beans, corn, tomatoes, and chickpeas to the crockpot.
- Pour the vegetable broth over the vegetables.
- Add the Italian seasoning, salt, and black pepper.
- Stir everything together until well combined.
- Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours.
- Once the vegetables are tender, stir in the fresh parsley.
- Taste and adjust seasoning if needed.
- Serve warm.
Notes
- Cut vegetables into similar sizes for even cooking.
- Add delicate vegetables like zucchini during the last 2 hours if you prefer a firmer texture.
- Low-sodium broth allows better control of salt levels.
- Fresh herbs added at the end provide the best flavor.
- The soup thickens slightly as it sits.
Nutrition
- Serving Size: 8 servings
- Calories: 185 per serving