Vegetable Bean Soup

"Have not tried this yet. The recipe says two summer squash I am not sure just how much this would be since they do vary in size so it was suggested to me that around 1 - 2 cups should be Ok and since most veggie soups are so easily mixed around with how many veggies are added. I would leave this up to a persons individual tastes"
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by Charlotte J photo by Charlotte J
photo by Charlotte J photo by Charlotte J
photo by loof751 photo by loof751
Ready In:
8hrs 20mins




  • Combine all ingredients in the slow cooker crock and mix.
  • well. Cover and cook on LOW for 8 hours. Stir well before.
  • serving. If desired, stir in Tabasco sauce before serving.

Questions & Replies

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  1. FrenchBunny
    Made this soup this morning before leaving for work. Had some for my dinner tonight. Yummy soup, although I found it needed a bit more spice for me. I used one med. zucchini and one small yellow squash and I used fresh mushrooms. Plus I put in a bit more than 4 shakes of Tabasco. I would make this again but add in some other spices. Thanks for sharing your recipe. Made for Holiday Tag '09 Forgot to mention I threw in a handful of brocoli and cauliflower that I had left in the fridge.
  2. Charlotte J
    This is a simple soup to make that is very colorful. I did not have the veg bouillon so left that out. The butter and olive oil were left out to make a very light soup for lunch. For the Tabasco sauce, I decided to try one little tiny dried chili piquin. WOW, did it pack a punch! I'll make this again but will go back to using Tabasco. Made for *Gimme 5 2009* Game.
  3. Sydney Mike
    I made this with homemade vegetable stock rather than the chicken broth, since my vegetarian son & DIL were here for the meal! BIG HIT, GREAT TASTE, MOSE SATISFYING! The only thing I did differently was to leave out the mushrooms (Maybe, with a little arm-twisting, I'll include them another time)! Thaks for sharing the recipe! [Tagged, made & reviewed in Gimme 5 tag]
  4. loof751
    Mmmmmm - great soup! I left out the onion and used fresh mushrooms, otherwise made as specified. The pepper and hot sauce gave this great flavor, and just loved all those veggies, especially the squash. So easy too - loved this - thanks for posting the recipe!
  5. Sarah_Jayne
    My husband had two and a half big bowls of this soup. So, that is enough to get 5 stars out of me! The only change I made was not to use the oil or butter. The recipe still turned out great and made this nearly fat free. The pepper made it hot enough for me. I am a spice wimp though. My husband did shake on his own hot sauce. Made for 1-2-3 tag.


  1. Annacia
    Excellent soup. I just love soups in the fall and winter and this one is a keeper. It's very full flavored without being too heavy for a lunch and can be served with bread and a salad for dinner. It's made with things that I usually have on hand and that's another plus and to those that fact that DH loved it and it's a star in this house. My only change was very minor, I used pinto beans in place of kidney.



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