If I had it my way, I would probably eat soup for every single meal– even in the summertime. Cory, however, thinks I’m absolutely crazy when I whip up a batch of soup or chili with 80+ degree temps in the middle of the summer. Soup is just so comforting and filling no matter the weather for me that I could honestly eat it 7 days a week!
Cory may have thought I was headed off the deep end, but I couldn’t help but make a huge batch of this delicious summer vegetable soup– complete with vegetables I picked up at the local farm stand. Have I mentioned how much I love summer lately? Having such easy access so many delicious and fresh fruits and vegetables is the best!
1. 3 cans of Swanson Chicken Broth
2. 2 cups orzo or pastina pasta
3. 1 can of diced tomatoes
4. 1 clove garlic, minced
5. 1 red onion, diced
6. 1 zucchini, halved
7. 2 cups sweet corn
8. 1 cup of green beans
9. 1 tablespoon garlic salt
10. 1 tablespoon Italian seasoning
11. Salt and pepper to taste
1. Combine all of the above ingredients except the pasta and cook in the crock-pot on low for 6-8 hours.
2. Add pasta 1 hour before serving.
3. Serve hot (of course) with a squeeze of lemon and a sprinkle of fresh parmesan cheese.
If you’re like me and like to make a huge crock-pot full, head over to Sam’s Club for your ingredients– you get more bang for your buck and they have Swanson Chicken Broth in bulk!
You better believe I’ll be using these leftovers for easy lunches for myself over the weekend as well as my lunches all week long for work! So easy, so delicious and all those farm stand fresh veggies are so good!
Do you make soups in the summer?
What’s your favorite summer soup recipe?