Make a delicious soup that screams summer with this Slow Cooker Summer Vegetable Soup!
These past few weeks have been particularly tough, actually the past month. I threw my back out several weeks ago and it’s been a series of doctor’s appointments and a lot of taking it easy.
Honestly, I think it truly did make me depressed for a while. I had so many things planned with my kids and it feels like everything was put on hold a bit. It also made me appreciate my health too at the same time. I know this was minor in comparison to so many others.
Another thing I’m thankful for is the slow cooker, it’s been my lifesaver with dinner. I’ll also admit we’ve eaten out more times than I care to simply because I was my weakest in the evenings.
Updated – I am now using my Ninja Foodi to make this with the slow cooker function! It’s an amazing appliance and this is a great Ninja Foodi Recipe!
Whoever invented the slow cooker needs a big gold star…I’m sure they already have billions but add a star with it.
What goes into Slow Cooker Summer Vegetable Soup?
This soup can easily be prepped the night before after the kids go to bed, then all you do is remember to put it on in the morning and you are all set for dinner!
I added fresh corn, peppers, onions, potatoes, and rosemary to ours for even more added flavor. I also used chicken broth.
The broth was perfect to give it a burst of flavor as opposed to simply using water. If you want this more creamy like a chowder, then add in about 1/2 cup of cream right at the end of the cooking time or before serving along with additional butter.
I decided to skip the tomatoes on this one because I really wanted a broth soup that was not based with tomatoes. Typically our traditional vegetable soup is always made with a tomato base. This was a nice light change.
Now, I can keep all eyes on my daughter and enjoy dinner too. That’s a win and that means mom deserves a gold star too! Are you ready for dinner tonight?
Slow Cooker Summer Vegetable Soup
- 3 Cups Sweet Corn
- 1/2 Cup Sweet Onion Diced
- 1 Lb Red Potatoes Diced
- 1 Green Bell Pepper Diced
- 1 Red Bell Pepper Diced
- 1 Clove Garlic Crushed
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1/2 Tbsp Rosemary
- 3 Tbsp Butter
- 6 Cups Chicken Broth
- 1/2 Cup Crumbled Bacon
- Cream optional - see note
- Combine all ingredients except bacon in a 6 quart slow cooker.
- Cover and cook on low for 8 hours. At the end of cook time stir in cooked and crumbled bacon along with cream if you prefer to use it. (See note)
- Serve with your choice of bread, crackers, or bagel chips.