• Chicken or Vegetable broth - 4 cups
  • Tomato Sauce - 1 cup
  • Water - 1 cup
  • Onion - 1. chopped medium
  • Zucchini - 4 small, cut into 1/8 inch rounds
  • Corn - 2 cups (I used fresh, uncooked off the cob but frozen would work)
  • Cherry Tomatoes - 2 cups (or chopped regular tomatoes)
  • White Beans - 1/3 cup (I used great northern; you could used canned, drained)
  • Carrots - 1 cup, sliced
  • Oregano - 1 tsp. dried or fresh
  • Basil - 2 Tblsps., fresh or dried
  • Salt and pepper to taste.

This is a delicious fresh-tasting soup that uses vegetables you may still have growing in your garden.
Even if you don’t, buy some and make this soup anyway!
Home-grown or not, the fresh vegetables give this soup a rich taste.

I still have lots of cherry tomatoes and I was happy to dump 2 cups of them into this soup.
And I am very proud of my carrots.
This was the first year I have ever grown carrots and I am happy to report that they grew!
I really had my doubts. The seeds are so tiny.
But they grew like regular carrots — and taste much more intense – sharp and sweet.
They keep their fresh taste, along with the tomatoes, zucchini and basil (yes, I still have lots of fresh basil),
and they hold up well even after 10 hours of cooking.

I used dried beans because the long cooking time is perfect and the taste is wonderful.

Place all of the ingredients in the Crock-Pot and mix well.
Cover and cook on low for 8-10 hours.

If you like this recipe, you’ll love more from our new CrockPot Girls Recipe Collection. We have over 500+ recipes in an easy download and print out format for you!

No more searching tons of different websites for different recipes, dozens of bookmarks, etc.

We’ve brought together the best of the best and most delicious crockpot recipes, tried, and tested by our community! Click here to get my copy today!

CrockPot Girls Recipe Collection