Slow Cooker Summer Harvest Bean Soup Recipe By Robin and Boyd Travis Jonesville VA

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.

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

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