Summer Crock Pot Veg Soup
- Ready In:
- 15mins
- Ingredients:
- 13
- Yields:
-
1 cup
- Serves:
- 6
ingredients
- 1 (15 ounce) can cannellini beans, Drained & Rinsed
- 1 cup carrot, Sliced
- 1 cup green beans, Cut in Half
- 1 cup corn
- 1 zucchini, Sliced & Halved
- 1 pint tomatoes, Halved
- 1 stalk celery, Sliced
- 1⁄2 white onion, Chopped
- 3 garlic cloves, Chopped
- 4 cups chicken stock (I used prepared No Sodium Instant Chicken.) or 4 cups vegetable stock (I used prepared No Sodium Instant Chicken.)
- fresh parsley, Chopped
- salt & pepper
- 1 lemon, Cut into Wedges
directions
- 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.
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