Summer Harvest Slow-Cooker Veggie Delight

Summer’s Bounty Soup 🍅🌽🥕

Description:

An easy slow-cooker recipe that is a great way to use your summer vegetables. If you’re like me, you might have a preference for tomato juice, while your family might lean towards V-8. No worries, this recipe lets you have the best of both worlds! Season it to your liking and enjoy this wholesome, veggie-packed soup.

Prep Time: 40 minutes
Cook Time: 8 hours
Total Time: 8 hours 40 minutes
Serves: About 3 1/2 quarts
Calories: 435.9 per serving
Rating: ⭐️⭐️⭐️⭐️⭐️ (4.5 out of 5 from 2 reviews)

Ingredients:

Quantity	Ingredient
4	Tomatoes
2	Potatoes
2	Fresh Green Beans
2	Zucchini
1	Carrots
4	Celery Ribs
2	Eggplant
1	Fresh Mushrooms
1	Onion
1	Fresh Parsley
1	Whole Bay Leaf
1	Dried Thyme
1	Dried Basil
1/2	Tomato Juice (in quarts)

Instructions:

Prepare Ingredients: Gather all the fresh summer bounty – tomatoes, potatoes, green beans, zucchini, carrots, celery, eggplant, mushrooms, onion, parsley, bay leaf, thyme, basil, and your choice of tomato juice.
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Chop and Dice: Begin by chopping the tomatoes, potatoes, zucchini, carrots, celery ribs, eggplant, mushrooms, and onion into bite-sized pieces. Finely chop the fresh parsley as well.
Layer in the Slow Cooker: In a 5-quart slow cooker, layer all the chopped vegetables. Start with the potatoes at the bottom, then add the tomatoes, green beans, zucchini, carrots, celery, eggplant, mushrooms, and onion on top. Sprinkle the parsley over the vegetables.
Add Seasonings: Nestle the bay leaf gently into the vegetables, then sprinkle with dried thyme and basil.
Pour in the Juices: Now comes the mix of flavors! Pour in the V-8 juice and tomato juice, or a combination of both. This blend will give your soup a rich, hearty base.
Slow Cook to Perfection: Cover the slow cooker with its lid and set it to cook on LOW for 7-8 hours. This slow cooking time allows the flavors to meld together beautifully and the vegetables to become tender.
Final Touch: Once the cooking time is up, uncover the slow cooker. Season your soup to taste with salt, pepper, and if you like a bit of heat, a pinch of cayenne pepper adds a nice kick. Don’t forget to remove the bay leaf before serving.
Serve and Enjoy: Ladle this delightful summer’s bounty into bowls. It’s perfect on its own as a light lunch or snack, especially with a slice of crusty bread or a sprinkle of grated cheese on top. Enjoy the fresh flavors and the warmth of this comforting soup!

Tips:

Customize Your Veggies: Feel free to swap in your favorite summer vegetables! Bell peppers, corn, or even a handful of spinach can be lovely additions.
Herb Variations: If you have fresh herbs on hand, such as oregano or rosemary, chop them up and add them for even more freshness.
Freezing: This soup freezes beautifully! Store leftovers in airtight containers or freezer bags for quick, satisfying meals later on.
Crusty Bread Pairing: A slice of warm, crusty bread or a handful of crackers alongside this soup makes for a satisfying meal.
Meal Prep: This soup is perfect for meal prepping. Make a big batch at the beginning of the week for easy lunches or dinners throughout.

Nutrition Facts (per serving):

Calories: 435.9
Total Fat: 6g
- Saturated Fat: 1.6g
Cholesterol: 0mg
Sodium: 850.9mg
Total Carbohydrates: 101.2g
- Dietary Fiber: 28.5g
- Sugar: 21.6g
Protein: 14.2g

Enjoy Your Summer’s Bounty! 🌞🥣

This soup captures the essence of summer in a bowl, with vibrant colors, fresh flavors, and a comforting warmth that’s perfect for any time of the year. Whether you’re a fan of V-8 juice or prefer classic tomato, this recipe brings out the best in both. Make a big batch, freeze some for later, and savor the taste of the season with every spoonful! 🍲✨