Summer Herb Soup
Kath Younger
Toss summer veggies, herbs, and broth into a crockpot and cook for two hours—easy and full of flavor!
Ingredients
- 2 zucchini, chopped
- 2 yellow squash, chopped
- 4 roma tomatoes, sliced thickly
- 2 cups cooked beans (or two cans, not drained)—any kind you like
- 2 cups broth (any kind)
- 2 tsp paprika
- 1 Tbs Italian seasoning
- 1/2 tsp red pepper flakes
- 1/4 tsp garlic powder
- 1 tsp chili powder
- Salt to taste
- Pepper to taste
- 4 Tbs goat cheese crumbles
Directions
- Put zucchini, squash, tomatoes, beans, broth, paprika, Italian seasoning, red pepper flakes, garlic powder, chili powder, salt, and pepper to a crockpot.
- Turn crockpot to high and cook for 2 hours.
- Top with goat cheese and serve with cornbread.
Nutrition Facts
Calories 144
Calories from Fat 27 (19%)
(5%)Total Fat 3g
(8%)Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
(1%)Cholesterol 4mg
(16%)Sodium 396mg
(23%)Potassium 788mg
Total Carbohydrate 22g
(34%)Dietary Fiber 8g
Sugars 5g
Sugar Alcohols 0g
(20%)Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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