Summer Vegetable Soup {Instant Pot + Slow Cooker + Stovetop}

Name: Summer Vegetable Soup {Instant Pot + Slow Cooker + Stovetop}
Yield: 15 cups
Ingredients: 1 tablespoon olive oil; 1 medium onion (chopped); 4 teaspoons minced garlic; 3 medium ears fresh corn kernels removed (or 2 1/4 cups frozen corn); 2 lbs. about 6 medium tomatoes, peeled and chopped (or about 28 ounces diced tomatoes, NOT drained); 1 sweet bell pepper (seeded and chopped); 2 medium zucchini (diced); 1 cup fresh or frozen lima beans; 8 ounces sliced mushrooms; 1 small eggplant (peeled and diced); 4 cups low-sodium vegetable broth; 1 tablespoon vinegar; 1 tablespoon sugar; 1 tablespoon Italian seasoning; 1 teaspoon salt ((plus more, to taste))

$Summer Vegetable Soup {Instant Pot + Slow Cooker + Stovetop} was pinched from <a href="https://www.theseasonedmom.com/summer-vegetable-soup/" target="_blank" rel="noopener">www.theseasonedmom.com.</a>$

"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...."

INGREDIENTS

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1 tablespoon olive oil

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1 medium onion (chopped)

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4 teaspoons minced garlic

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3 medium ears fresh corn kernels removed (or 2 1/4 cups frozen corn)

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2 lbs. about 6 medium tomatoes, peeled and chopped (or about 28 ounces diced tomatoes, NOT drained)

•

1 sweet bell pepper (seeded and chopped)

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2 medium zucchini (diced)

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1 cup fresh or frozen lima beans

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8 ounces sliced mushrooms

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1 small eggplant (peeled and diced)

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4 cups low-sodium vegetable broth

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1 tablespoon vinegar

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1 tablespoon sugar

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1 tablespoon Italian seasoning

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1 teaspoon salt ((plus more, to taste))

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