"I Wish it Was Summer" crockpot vegetable soup

This soup encompasses all of the in season veggies of summertime. If you're stuck in the cold, or caught in between freezing and spring-teasing days, this soup is an excellent pick me up, and is incredibly easy to make in the crockpot. Here in Florida, I was able to get most of the produce from the farmers market or our own garden this time of year, but everything should be easily accessible from the supermarket if you're a northerner just dreaming of summer right now. Recipe taken from "Fresh from the Vegan Slow Cooker" by Robin Robertson.

Ingredients:

Olive oil
1 onion, chopped
2 garlic cloves, minced
2 carrots, chopped
1 celery rib, chopped
2 small potatoes, chopped
4 ounces of green beans, chopped into 1 inch pieces
6 cups of veggie broth
salt and pepper to taste
1 ½ cup cooked (or 1 can rinsed and drained) white beans
1 small zucchini or squash, diced
1 ripe tomato, diced, OR a can of diced tomatoes (and include the juice)
3 cups of chopped greens (chard, kale, or spinach)
2 tablespoons of chopped parsley
2 tablespoons of chopped basil
1 tablespoon of chopped dill or tarragon (optional)

Directions:

Sauté onions and garlic in a little olive oil on the stovetop for 5 minutes, until golden brown. Throw in the crockpot with the carrots, celery, potatoes, green beans, and broth. Cook on low for 5 hours.

Add the beans, zucchini/squash, tomato, and greens. Cover and cook for 1 more hour (turn heat to high to speed it up). Add in the herbs sometime between the 1 hour mark, and serving.

Once veggies are all soft, you're ready to serve. Enjoy this healthy, hearty, and low calorie soup!