This crock pot minestrone soup is such a fabulous, healthy way to utilize summer produce. It’s absolutely versatile to any fresh or frozen produce you have on hand. I love how easy it is to throw everything in a crock pot and walk away. I made this with frozen homemade chicken broth by cutting off the zipper and splitting the bag down the middle. I unwrapped the ice chunk and added it to the soup. I set it for warm for the a.m. while I’m away and crock it on high for five hours when I arrive home. The time can be adjusted to your own busy schedule. Get ready for a huge crock pot full of the most delicious homemade soup that pairs well with DIY restaurant potatoes or a green salad with homemade ranch or balsamic vinegarette. We love having the leftovers the next day and freezing the rest in quart size bags for future meals.
Adapted from Undressed Skeleton
- 2 Cups Frozen or Fresh Peas
- 2 Small Yellow Summer Squash, cut into 1/2″ semi-circles
- 1 Cup Snapped Green Beans or snap peas, cut into 1″ pieces
- 2 Medium Zucchini, cut into1/2″ semi-circles
- 5 Medium Celery Stalks, diced
- 1 Red Bell Pepper, diced
- 2 Large Carrots, sliced 1/4″ thick
- 1 Large White Onion, diced
- 1 Tbsp Extra Light Virgin Olive Oil
- 1 tsp. Black Pepper
- 1 teaspoon Kosher or Sea Salt
- 1 Tbsp oregano
- 2 Tbsp Minced Garlic, about 4-6 cloves
- 1 tsp Parsley
- 2 Cans Kidney Beans, rinsed and drained
- 1 Can White Kidney Beans, rinsed and drained
- 2 Cans Diced Tomatoes
- 2 Boxes Vegetable or 2 quart bags of frozen chicken broth
- 2 Tbsp demerara sugar or Light Brown Sugar
- Combine all the ingredients in your crock pot.
- Crock 4-6 hours on high. All crock pots vary; decide how to tender you want your vegetables. You don’t want to have mushy veggies, especially if you plan to freeze leftovers.
Be sure to thaw your quart size bags of soup in a thawing box for twenty-four hours. Reheat until warm on stove-top or microwave. Garnish with Parmesan cheese if desired.
What summer produce will you add to your minestrone?