Name: Summer Crock Pot Veg Soup
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Yield: 1 cup, 6 serving(s)
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

Recipe by cookonlyforme

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summer soup

Ready In:: 15mins
Serves:
Yields:
Units:

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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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