Summer Herb Soup
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.
Topped with goat cheese and serve with cornbread.
{ 12 comments… read them below or add one }
Nom! Nom! Nom!…..great job Matt!…..looks so yummy! Lucky you Kath to enjoy it! Have a safe move!
This looks delicious!
Best of luck with the move!!
Also, I’m glad Karen came out of her surgery well and that she’s on the mend
Oh my goodness! This looks fabulous! And it’s in the crockpot! My favorite way to cook!
How funny, I had something very similar for dinner! Including cornbread…verrrrry tasty!
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.
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!
Yum looks so good!!
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.
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.
Hi,
I love reading your blog and made this soup last night and it was delicious!!!
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 – http://www.kingarthurflour.com/blog/2010/01/10/blizzard-conditions-sno-problem-stay-home-and-bake/ – 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!
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