I've been preparing for my foot surgery that will have already taken place by the time this is posted, and in the process of meal planning I found myself really wanting to make a soup.
I know, it sounds crazy! It's 100+ degrees F. in Texas and I want soup. But, I was craving some comfort food that would be easy for me to deal with in the process of getting surgery-ready and then healing.
This particular soup is very lightly based off one of my mom's favorites . I basically swapped out all of the vegetables for summer equivalents, left out the potatoes... and tossed it in the slow cooker rather than standing at my stove to babysit.
Okay... so the only thing similar, as it turns out in the end, is the lemon. Shh... don't tell my mom.
Crock Pot Summer Vegetable Soup
Servings: 6-8 • Size: 1 Cup • Calories: 99.8 • Fat: 0.4 g • Carb: 20.1 g • Fiber: 5.2 g • Protein: 4.4 g • Sugar: 3.7 g • Sodium: 237.9 mg
1 Can Cannellini Beans, Drained & Rinsed
1 C. Carrots, Sliced
1 C. Green Beans, Cut in Half
1 C. Corn
1 Zucchini, Sliced & Halved
1 Pint Cherry/Grape Tomatoes, Halved
1 Celery Stalk, Sliced
1/2 White Onion, Chopped
3 Garlic Cloves, Chopped
4 C. Chicken or Vegetable Stock (I used prepared No Sodium Instant Chicken.)
1 Handful Parsley, Chopped
Salt & Pepper to Taste
1 Lemon, Cut into Wedges
Toss everything into your slow cooker, except for the lemon!
I decided to go with fresh veggies, though I'm sure this would work just as well if you used canned or frozen.
It may not appear to be enough water, but never fear! Once the veggies start to cook it will all work out.
Secure the lid on the crock pot and cool on high for 4-6 hours or low for 6-8 hours until everything is nice and tender.
Once done, dish out the soup and serve with a lemon wedge.
Don't forget the lemon!
My mom will be mad at you if you if you leave the lemon out.