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.
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.