Summer Herb Soup

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Just summer veggies, herbs and broth. All crockpotted up for 2 hours. Full of flava!!

Into a crockpot:

  • 2 zucchinis, chopped
  • 2 yellow squash, chopped
  • 4 roma tomatoes, chopped into big slices (no need to peel)
  • 2 cups cooked beans (or 2 cans, not drained) – pinto, kidney or the like
  • 2 cups broth of your choice
  • 2 tsp paprika
  • 1 tbsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1/2 tsp Garlic Gold nuggets (or 1/4 tsp garlic powder)
  • 1 tsp chili powder
  • Salt + pepper to taste

Turn crockpot to high and cook for 2 hours. Serves 4 big bowls.

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Topped with goat cheese and serve with cornbread.

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{ 12 comments… read them below or add one }

1 Pam July 26, 2010 at 6:49 pm

Nom! Nom! Nom!…..great job Matt!…..looks so yummy! Lucky you Kath to enjoy it! Have a safe move!


2 Catherine July 26, 2010 at 6:49 pm

This looks delicious!
Also, I’m glad Karen came out of her surgery well and that she’s on the mend :) Best of luck with the move!!


3 Kristin July 26, 2010 at 7:04 pm

Oh my goodness! This looks fabulous! And it’s in the crockpot! My favorite way to cook!


4 Katie July 26, 2010 at 7:05 pm

How funny, I had something very similar for dinner! Including cornbread…verrrrry tasty!


5 [email protected]:// July 26, 2010 at 7:43 pm

That is a good summer soup. I love the crock pot in the summer, it keeps the kitchen cool and makes for an easy dinner.


6 Laura July 27, 2010 at 4:07 am

I love your soup recipes and recipes in general, Kath, because of your onion hatred! :) I have an onion intolerance, so it’s really helpful to know that your recipes are unlikely to include them!


7 Kelly July 27, 2010 at 7:37 am

Yum looks so good!!


8 Laura Ann July 28, 2010 at 10:19 pm

Thank you so much for this recipe! We made it tonight, and it was soooo good! I added lemon, fresh basil and parm at the end. YUM.


9 tasha - the clean eating mama July 29, 2010 at 1:03 pm

Although it’s summer, I do love my soup! I have been meaning to make soup for a while now and this really does look amazing.


10 Sarah August 2, 2010 at 11:07 am

I love reading your blog and made this soup last night and it was delicious!!!


11 Carlyn August 10, 2010 at 10:22 am

I made this last night and while the spices were awesome the soup was sub par. It probably needed a good 2 more hours than it was given , the squash still had a whole lot of crunch to it. Also I was confused on the bean front, you say 2 cups of cooked beans or 2 cans, not drained? 2 cans of beans equals almost 4 cups of beans PLUS all the extra sodium water from the cans added in would make the soup very thin and salty. I served the soup with this bread I made – – SO good! You should try it! It was a little trouble obtaining all the grains, but most of them you probably already have on hand!


12 Maureen September 7, 2011 at 8:08 am

This soup was delicious. I just started doing weight watchers and this soup is a delicious dinner with minimal points! It takes a lot longer than two hours to get the zucchini and squash tender I would leave this recipe in the crock pot for 4-5 hours. Thanks KATH for another great recipe


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