Submitted by: Barbara Dodson
Prep Time: 10 Minutes
Cook Time: 3 Hours
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.
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!