Crockpot Summer Harvest Vegetable Soup

Living in Florida sometimes makes it hard to enjoy soup all year. My tip is to turn the air conditioning  down and enjoy!  I know many of you have summer gardens so I made this recipe for you and for my Dad!  This soup has a very light broth showcasing great summer vegetables from the garden.  

  
Ingredients:
2 cans vegetable broth
2 cans diced tomatoes, not drained, I used petite diced
2 cans chickpeas, drained*
1/2 pound green beans, stems removed, cut into pieces
4 medium summer squash, cut in slices
2 tablespoons of chopped fresh parsley
2 -3 carrots, sliced
1 medium sweet onion, diced
1 envelope of Lipton Onion Soup Mix
Salt and pepper to taste, I used Lawry’s Garluc Salt
2 teaspoons Italian seasoning

1 heaping teaspoon of cumin

  
Grated Parmesan cheese, optional
Place all ingredients into the crockpot and give it a gentle stir to blend. *If you are not a fan of chickpeas, use your favorite bean like kidney, black or whatever you like. Cook on high for 5 hours or 8 hours on low. Garnish with grated Parmesan cheese if desired. 

  

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4 thoughts on “Crockpot Summer Harvest Vegetable Soup

  1. I love using my crock pot in the summer – it help keeps the kitchen so cool! Your Summer Harvest Soup looks wonderfully comforting and delicious, Cydnee. Thank you so much for sharing this wholesome soup with us at the Hearth and Soul hop. Sharing!

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