Submitted by: Barbara Dodson
Prep Time: 10 Minutes
Cook Time: 3 Hours
Servings: 8
All summer in my weekly visits to our local farmers market I have been picking up assortments of fresh, local, organic produce and then coming home and making delicious dishes like this soup.
4 c. garlic
1 sweet onion
1 med. zucchini
1 lrg. yellow squash
2 c. diced tomatoes, fresh
1 1/2 c. vegetable broth, not ready
1/2 med. red bell pepper
sea salt & black pepper to taste
1/2 c. fresh basil
2 tbsp. butter
Saute onions (sliced into thin strips), zucchini (halved lengthwise and sliced thin), yellow squash (halved lengthwise and sliced thin), and minced garlic in 1-2 tablespoons of butter for a few minutes until crisp tender. Remove and combine in crockpot with remaining ingredients, except for basil leaves. Cover and cook on high for 2-3 hours; or low for 4-6 hours. Stir in roughly torn basil before serving.
*Add more vegetable broth if desired. I find the moisture from the veggies will add liquid to the soup, but extra broth can be added to stretch the soup. Chicken can easily be added for protein!
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