Summer Vegetable Soup
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Summer Vegetable Soup

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.

Ingredients

  • 4 c. garlic, fresh, organic
  • 1 med. zucchini, fresh, organic
  • 1 lrg. squash, yellow, fresh, organic
  • 2 c. tomatoes, diced, fresh, organic
  • 1 1/2 c. vegetable broth
  • 1/2 med. bell pepper, red, fresh, organic
  • sea salt, unrefined, & fresh ground pepper, organic to taste
  • 1/2 c. basil, fresh, organic
  • 2 tbs. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 1 onion, sweet, organic

Directions

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!