This slow cooker summer vegetable soup is light and tasty, and it's great for hot days when you want a healthy meal without making the kitchen too hot.
Ingredients: 6 cups vegetable broth. 1 can 14 oz diced tomatoes. 2 medium zucchinis, diced. 2 yellow squash, diced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 cup fresh or frozen corn kernels. 1 cup chopped carrots. 1 onion, diced. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley, for garnish.
Instructions: In a slow cooker, combine all ingredients except parsley. Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Prep Time: 15 minutes
Cook Time: 240 minutes
Cmbridge Latin Course
