This yummy Summer Vegetable Soup requires roughly 8 cups of chopped vegetables... whatever is fresh and wonderful--this is a very forgiving soup and has always turned out well for me. It is a bit different each time but I always season with rosemary, thyme and bay leaf. I always include tomatoes, beans and corn. I use whichever beans are fresh at the farmers market-but have also used canned in a pinch. I use fresh tomatoes but the addition of the canned tomato sauce seems to add some depth to the broth. I always make a big pot of this soup with the intention of freezing some to enjoy during the winter. I often add some cooked whole grain like rice or quinoa at the time of service. Experiment and make your summer last into the winter!
Course: Soups and Stews
1cupYukon Gold potatochopped
1 ½cupsfresh okrachopped
3-4large fresh tomatoespeeled & chopped (or substitute (1) 14.5oz can of no salt added tomatoes)
2cupscabbage or kalechopped
1-2cupsfresh or frozen beansex. lima beans, pink eyed peas, crowder peas
114.5oz canno salt added tomato sauce
low sodium vegetable broth or water(to cover vegetables)
fresh ground black pepperto taste
In a large pot, Saute onions, carrots and garlic over medium heat until tender-about 5 minutes.
Add everything else to pot and bring to a boil. Reduce heat and simmer on low, stirring frequently, until the vegetables are tender.
Before serving, add water or broth to thin as needed.
Saute onions, carrots and garlic over medium heat until tender-about 5 minutes.
Add sauteed onion, garlic and carrot along with everything else to the slow cooker and cook on low for 7-9 hours.
Before serving, add water or broth to thin if necessary.