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Summer Vegetable Soup

By: Blair Lonergan from theseasonedmom.com
Summer Vegetable Soup
Summer Vegetable Soup

"Corn, zucchini, and tomatoes...oh my! A light and healthy Summer Vegetable Soup is the perfect way to take advantage of all of the season's fresh produce! Best of all, there's no need to heat up your kitchen -- just turn on your pressure cooker, stovetop, or slow cooker for this easy homemade vegetable soup recipe that keeps well in the freezer for months. Summer is a time of bounty, when the local markets and gardens seem to be bursting with fresh fruits and vegetables. I love to just dump all of our favorite summer produce into my Instant Pot, set it for a few minutes, and open it up to reveal a flavorful, nourishing vegetable soup that I can enjoy now or stash in the freezer for the cooler weather months. That's how I choose to "preserve" my summer bounty, and I think you're going to appreciate this easy idea, too!"

NotesTo freeze: cool completely. Spoon soup into 1-quart freezer containers. Label and freeze for up to 6 months. Thaw and heat soup before serving.

Yields15 cups

Preparation Time15 min

Cooking Time1 hr

Slow Cooker Time LOW4 min

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I grow zucchini, eggplant, and tomatoes in my garden every year, and I have been looking for a good soup recipe to make with them. This one is very healthy and filling. Some vegetable soups out there are just a little too bland for me, but this one really hits the spot. This recipe is vegan, but I used chicken broth in it since that is what I always have on hand. I love that it is freezer friendly and can also be made in a crock pot!

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