Summer Vegetable Soup

By: Blair Lonergan from theseasonedmom.com

By: Blair Lonergan from theseasonedmom.com

"Corn, zucchini, and tomatoes...oh my! A light and healthy Summer Vegetable Soup is the perfect way to take advantage of all of the season's fresh produce! Best of all, there's no need to heat up your kitchen -- just turn on your pressure cooker, stovetop, or slow cooker for this easy homemade vegetable soup recipe that keeps well in the freezer for months. Summer is a time of bounty, when the local markets and gardens seem to be bursting with fresh fruits and vegetables. I love to just dump all of our favorite summer produce into my Instant Pot, set it for a few minutes, and open it up to reveal a flavorful, nourishing vegetable soup that I can enjoy now or stash in the freezer for the cooler weather months. That's how I choose to "preserve" my summer bounty, and I think you're going to appreciate this easy idea, too."

NotesTo freeze: cool completely. Spoon soup into 1-quart freezer containers. Label and freeze for up to 6 months. Thaw and heat soup before serving.

Click here for the easy recipe

Yields15 cups

Preparation Time15 min

Cooking Time1 hr

Slow Cooker Time LOW4 min

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Zeemer

Jul 12, 2018

I've always loved corn soup especially the one prepared from scratch. Problem with canned soups is that they are salty, contain too much preservatives and does not taste fresh. For this summer veggie soup, in case I want to do this, I'm gonna use the yellow corn variety, straight from the cob. I can't wait to prepare this recipe.