23+ Easy & Delicious Summer Crockpot Soup Recipes You’ll Love

When you think of summer meals, soup might not be the first thing that comes to mind—but it should be.

Light, fresh, and full of seasonal ingredients, summer crockpot soups are the perfect way to enjoy flavorful, nutrient-packed meals without heating up your kitchen.

Whether you’re looking for chilled options to cool you down, veggie-packed broths to stay energized, or bright and zesty bowls for backyard dinners, these slow cooker soup recipes make summer eating easier and more delicious than ever.

In this collection of 23+ summer crockpot soup recipes, you’ll find everything from tropical twists like Spicy Mango Chicken Soup to garden-fresh favorites like Lemon Herb Chicken and Vegetable Soup.

With minimal prep and a hands-off cooking process, your crockpot becomes the secret weapon for keeping meals simple, healthy, and satisfying all summer long.

23+ Easy & Delicious Summer Crockpot Soup Recipes You’ll Love

Whether you’re feeding a family, meal prepping for the week, or just want something light and flavorful, these summer crockpot soups offer endless variety without the hassle.

From creamy avocado blends to brothy veggie-packed bowls and globally inspired flavors, there’s something here for every taste and dietary need.

Best of all, the slow cooker lets you enjoy your day while dinner practically makes itself.

So go ahead—dust off that crockpot and bring it into the summer spotlight.

With these 23+ summer crockpot soup recipes, you’ll stay cool, eat well, and keep cooking stress to a minimum all season long.

Garden Fresh Summer Vegetable Soup

Packed with vibrant summer vegetables and herbs, this soup is a delicious way to celebrate the season’s bounty. It’s light yet filling, making it ideal for a healthy lunch or a simple weeknight dinner.

The slow cooker keeps your kitchen cool while building rich flavors.

Ingredients:

• 4 cups low-sodium vegetable broth
• 1 zucchini, diced
• 1 yellow squash, diced
• 2 carrots, sliced
• 1 cup green beans, trimmed and cut
• 1 can (15 oz) diced tomatoes
• 1 cup corn kernels (fresh or frozen)
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Add all ingredients (except parsley) to the crockpot. Stir to combine.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until vegetables are tender.
3. Taste and adjust seasoning. Garnish with fresh parsley before serving.

This soup is a colorful bowl of summer that’s easy to prepare and even easier to enjoy.

Serve it with crusty bread or a light salad for a nourishing and refreshing meal.

Creamy Coconut Corn and Zucchini Chowder

A tropical twist on traditional chowder, this soup uses sweet corn and tender zucchini paired with creamy coconut milk.

It’s dairy-free and naturally sweetened with corn, making it a great warm-weather comfort food that won’t weigh you down.

Ingredients:

• 1 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 3 cups fresh or frozen corn
• 2 zucchinis, chopped
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• 1 tsp ground cumin
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions:

1. Add oil, onion, garlic, corn, and zucchini to the crockpot.
2. Pour in the coconut milk and broth, then stir in cumin, paprika, salt, and pepper.
3. Cover and cook on low for 5–6 hours or high for 2.5–3 hours.
4. Use an immersion blender to blend part of the soup for a creamy texture (optional).
5. Stir in lime juice and garnish with cilantro before serving.

This creamy chowder offers a delicate balance of sweetness and spice, perfect for warm evenings when you crave something comforting but not too heavy.

The coconut-lime finish brings a taste of the tropics to your table.

Chilled Tomato Basil Orzo Soup

Unlike your typical hot crockpot soup, this one is designed to be served chilled.

It’s a refreshing tomato-based soup filled with tiny orzo pasta and infused with fresh basil — a perfect make-ahead meal for sunny days and picnic lunches.

Ingredients:

• 2 cans (14.5 oz each) diced tomatoes
• 1 cup tomato juice
• 3 cups vegetable broth
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup uncooked orzo pasta
• 1/2 tsp sugar
• Salt and pepper, to taste
• 1/2 cup fresh basil leaves, chopped
• 1 tbsp olive oil

Instructions:

1. Add tomatoes, tomato juice, broth, onion, garlic, sugar, salt, and pepper to the crockpot. Stir to combine.
2. Cook on low for 4–5 hours or high for 2–3 hours.
3. Stir in the orzo during the last 30 minutes of cooking.
4. Once cooked, stir in basil and olive oil. Let cool, then refrigerate for at least 2 hours before serving.

This soup is a cool and savory celebration of summer’s signature flavors.

Serve it in chilled bowls with a dollop of Greek yogurt or a sprinkle of Parmesan for an elevated touch.

Sweet Potato and Black Bean Chili

A lighter take on traditional chili, this summer crockpot recipe features sweet potatoes, black beans, and a smoky, spiced broth.

It’s a hearty yet refreshing option for those who want a filling, but not too heavy, soup on a warm day. The sweetness of the potatoes balances out the heat from the spices, creating a wonderfully complex dish.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 1/2 cup fresh cilantro, chopped (for garnish)
• 1 tbsp lime juice

Instructions:

1. Add sweet potatoes, black beans, diced tomatoes, vegetable broth, onion, garlic, and spices to the crockpot.
2. Stir to combine, cover, and cook on low for 6–7 hours or high for 3–4 hours.
3. Once cooked, adjust seasoning to taste, and stir in lime juice.
4. Garnish with fresh cilantro before serving.

This sweet potato and black bean chili is a fantastic vegan option that’s both hearty and refreshing for summer.

Serve with a side of cornbread or over a bed of rice for a complete meal.

Lemon Chicken and Spinach Soup

A bright and zesty chicken soup, this recipe combines fresh spinach and a tangy lemon broth.

The lightness of the ingredients makes it perfect for a summer meal, and the slow cooking process brings out the full flavor of the chicken, creating a comforting yet fresh dish.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 cup fresh spinach, chopped
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1/2 onion, chopped
• 1/2 cup orzo pasta
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Place chicken breasts, chicken broth, garlic, onion, thyme, salt, and pepper into the crockpot.
2. Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and easily shredded.
3. Remove chicken, shred it with two forks, and return it to the crockpot.
4. Add orzo pasta, spinach, lemon zest, and lemon juice. Stir and cook on high for an additional 30 minutes, or until the orzo is tender.
5. Garnish with fresh parsley before serving.

This soup is a refreshing twist on traditional chicken soup, with a citrusy zing that pairs beautifully with the earthy spinach.

It’s perfect for a light yet satisfying meal on a warm day.

Cucumber, Dill, and Yogurt Soup

A cool, creamy soup that’s ideal for hot summer days, this cucumber and dill soup is fresh and incredibly easy to make.

It’s a perfect appetizer or light meal, offering a smooth texture and refreshing flavors from the cucumber and yogurt, with a kick of dill.

Ingredients:

• 2 cucumbers, peeled and diced
• 1 cup plain Greek yogurt
• 1/4 cup fresh dill, chopped
• 3 cups vegetable broth
• 1/4 cup lemon juice
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. Add cucumbers, vegetable broth, onion, garlic, and dill to the crockpot.
2. Cook on low for 3–4 hours to allow the flavors to meld.
3. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
4. Stir in Greek yogurt and lemon juice, and season with salt and pepper to taste.
5. Refrigerate for at least 2 hours before serving for a refreshing chilled soup.

This cucumber and dill soup is an ultra-refreshing, chilled option perfect for a summer day.

The yogurt adds creaminess without heaviness, and the dill brings out the refreshing flavor of the cucumbers.

Summer Squash and Corn Chowder

This vibrant soup blends the sweetness of corn with the lightness of summer squash for a refreshing yet hearty chowder.

It’s a great option for when you want a comforting soup that doesn’t feel too heavy. The slow cooker enhances the natural sweetness of the vegetables while keeping things simple.

Ingredients:

• 4 cups vegetable broth
• 2 cups fresh or frozen corn kernels
• 2 yellow summer squash, diced
• 1 potato, peeled and diced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup coconut milk (or heavy cream for a richer version)
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Add vegetable broth, corn, summer squash, potato, onion, and garlic to the crockpot.
2. Season with thyme, salt, and pepper, and stir to combine.
3. Cover and cook on low for 6 hours or high for 3 hours, until the vegetables are tender.
4. About 30 minutes before serving, stir in the coconut milk (or cream), and cook on high until heated through.
5. Garnish with fresh parsley before serving.

This chowder is a delightful summer dish that showcases the best of seasonal produce.

The combination of corn and squash gives a sweet, savory profile that’s light yet satisfying. Pair it with a crisp salad for a complete meal.

Spicy Pineapple and Chicken Soup

This tropical-inspired soup adds a spicy kick to your summer meals with the bold flavors of pineapple and jalapeño. It’s tangy, sweet, and full of complex flavors, making it an exciting twist on traditional chicken soup.

The slow cooker brings all the ingredients together beautifully without much effort.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can (20 oz) pineapple chunks, drained (reserve juice)
• 4 cups chicken broth
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp ground ginger
• 1/2 cup fresh cilantro, chopped
• Salt and pepper, to taste
• 1 tbsp lime juice

Instructions:

1. Add chicken breasts, pineapple chunks, chicken broth, jalapeño, onion, garlic, cumin, chili powder, and ginger to the crockpot.
2. Season with salt and pepper and stir to combine.
3. Cover and cook on low for 6 hours or high for 3–4 hours until the chicken is cooked through.
4. Remove the chicken, shred it with two forks, and return it to the soup.
5. Stir in fresh cilantro and lime juice just before serving.

This soup delivers a unique balance of sweet, spicy, and savory that’s perfect for summer.

It’s vibrant, light, and satisfying, offering a fresh twist on the typical chicken soup. Serve with a side of tortilla chips or over rice for a complete meal.

Cabbage and White Bean Soup

A lighter and healthier soup, this recipe combines cabbage, white beans, and carrots in a hearty broth that’s perfect for summer.

The slow cooker makes it easy to cook this fiber-rich dish with minimal effort, and the result is a comforting, filling soup that’s still light enough for warm weather.

Ingredients:

• 4 cups vegetable broth
• 2 cups white beans (canned or soaked dried beans)
• 2 cups cabbage, shredded
• 2 carrots, diced
• 2 cloves garlic, minced
• 1/2 onion, chopped
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp lemon juice (optional, for brightness)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onions and garlic, and sauté until softened, about 5 minutes.
2. Transfer the sautéed onion and garlic to the crockpot. Add vegetable broth, white beans, cabbage, carrots, thyme, smoked paprika, salt, and pepper.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until vegetables are tender.
4. If desired, stir in lemon juice before serving to brighten the flavors.

This cabbage and white bean soup is a great option for a hearty, nutritious meal that’s not too heavy for summer.

It’s full of fiber, protein, and vitamins, making it both healthy and satisfying. Serve it with a simple side salad or toasted bread.

Zesty Avocado and Corn Soup

This vibrant soup is a fresh take on corn chowder, with the addition of creamy avocado to give it a rich, velvety texture.

The zesty lime and cilantro bring a refreshing kick, making it a perfect soup for a light summer meal. It’s dairy-free and naturally gluten-free, making it great for various dietary needs.

Ingredients:

• 4 cups vegetable broth
• 2 cups fresh or frozen corn kernels
• 2 ripe avocados, peeled and pitted
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, finely chopped (optional)
• 1 tsp ground cumin
• Juice of 2 limes
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Add vegetable broth, corn, onion, garlic, and jalapeño (if using) to the crockpot.
2. Season with cumin, salt, and pepper, and stir to combine.
3. Cover and cook on low for 4–5 hours or high for 2–3 hours until the corn is tender.
4. About 15 minutes before serving, mash the avocados and add them to the crockpot. Stir to combine and allow it to cook until smooth.
5. Stir in lime juice and adjust seasoning to taste.
6. Garnish with fresh cilantro before serving.

This refreshing soup is perfect for summer with its creamy texture and bright flavors.

The combination of avocado and corn makes it rich and satisfying, while the lime and cilantro offer a refreshing finish. It’s ideal for light lunches or as a starter for a larger meal.

Thai Coconut and Sweet Potato Soup

A fragrant and creamy soup that combines sweet potatoes with the tropical richness of coconut milk.

The addition of ginger and lime gives this dish an authentic Thai-inspired flavor that’s light and satisfying. It’s the perfect balance of sweetness, spice, and creaminess.

Ingredients:

• 4 cups vegetable broth
• 2 medium sweet potatoes, peeled and diced
• 1 can (13.5 oz) coconut milk
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp red curry paste
• 1/2 onion, chopped
• 1 tsp dried lemongrass (or 2 tbsp fresh lemongrass, minced)
• 1 tbsp lime juice
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Add sweet potatoes, vegetable broth, coconut milk, ginger, garlic, red curry paste, onion, and lemongrass to the crockpot.
2. Stir to combine and cover. Cook on low for 6–7 hours or high for 3–4 hours, until the sweet potatoes are tender.
3. Once cooked, blend the soup using an immersion blender (or transfer to a regular blender in batches) until smooth.
4. Stir in lime juice and adjust seasoning to taste.
5. Garnish with fresh cilantro before serving.

This Thai-inspired soup is rich, creamy, and bursting with flavor.

The sweet potatoes provide a hearty base, while the coconut milk and curry paste give it a touch of exotic warmth. Serve it with a side of steamed rice or a light salad for a complete meal.

Watermelon Gazpacho Soup

A chilled, refreshing summer soup that’s perfect for hot days, this watermelon gazpacho is packed with fresh fruits and vegetables.

It’s incredibly hydrating, light, and packed with nutrients. The flavors come together beautifully in the crockpot, and it’s an excellent option for a healthy, no-cook meal.

Ingredients:

• 4 cups cubed seedless watermelon
• 1 cucumber, peeled and chopped
• 1/2 red bell pepper, chopped
• 1/4 red onion, chopped
• 1/2 cup fresh basil leaves
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper, to taste
• Fresh mint (optional, for garnish)

Instructions:

1. Add watermelon, cucumber, bell pepper, onion, and basil to the crockpot.
2. Add balsamic vinegar, olive oil, lime juice, salt, and pepper. Stir to combine.
3. Cover and cook on low for 3–4 hours or high for 1.5–2 hours to allow the flavors to meld.
4. Once cooked, use an immersion blender to blend the soup until smooth (or transfer to a regular blender).
5. Taste and adjust seasoning if necessary.
6. Chill in the refrigerator for at least 2 hours before serving. Garnish with fresh mint.

This watermelon gazpacho is the ultimate summer refreshment.

It’s light, hydrating, and bursting with fresh flavors, making it the perfect soup for sweltering days when you crave something cold and satisfying. It’s also naturally vegan and gluten-free, making it an excellent option for various dietary needs.

Roasted Red Pepper and Tomato Soup

A fresh take on the classic tomato soup, this roasted red pepper and tomato version brings a rich, smoky flavor that’s ideal for summer.

It’s a great choice for those craving comfort food without the heaviness, and the slow cooker does all the work, blending the flavors beautifully.

Ingredients:

• 4 large tomatoes, quartered
• 2 red bell peppers, halved and seeded
• 1 onion, quartered
• 4 cloves garlic, unpeeled
• 4 cups vegetable broth
• 1 tsp dried basil
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1/4 cup fresh basil, chopped (for garnish)
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 400°F (200°C). Place tomatoes, red bell peppers, onion, and garlic on a baking sheet. Drizzle with olive oil and roast for 25–30 minutes, or until softened and lightly charred.
2. Transfer the roasted vegetables to the crockpot, add vegetable broth, basil, smoked paprika, salt, and pepper.
3. Cover and cook on low for 5–6 hours or high for 2.5–3 hours, until the vegetables are tender.
4. Use an immersion blender to blend the soup until smooth, or transfer in batches to a regular blender.
5. Taste and adjust seasoning if needed, and garnish with fresh basil before serving.

This roasted red pepper and tomato soup has a deep, smoky flavor and velvety texture that’s perfect for summer evenings.

Serve with a grilled cheese sandwich or enjoy it as a standalone dish for a light meal.

Avocado and White Bean Soup

A creamy, hearty soup with a twist of avocado for extra richness, this avocado and white bean soup is light yet fulfilling.

The beans add protein and fiber, while the avocado gives the soup a velvety texture. It’s a fresh, healthful choice for a summer lunch or dinner.

Ingredients:

• 4 cups vegetable broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 2 ripe avocados, peeled and pitted
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 tbsp lime juice
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Add vegetable broth, white beans, onion, garlic, cumin, and chili powder to the crockpot. Stir to combine.
2. Cover and cook on low for 5–6 hours or high for 3–4 hours until the beans are tender.
3. Once cooked, use an immersion blender to partially blend the soup (leaving some beans intact for texture) or blend it smooth if preferred.
4. Stir in the avocados and lime juice and blend until creamy.
5. Taste and adjust seasoning as needed. Garnish with fresh cilantro before serving.

This creamy avocado and white bean soup is the perfect balance of light and filling.

The avocado adds a rich, smooth texture, while the beans make it hearty enough for a satisfying meal. It’s a great option for vegan and gluten-free diets.

Lemon and Basil Pesto Chicken Soup

This soup combines the fresh flavors of lemon, basil, and chicken for a bright, summery dish.

The pesto adds an aromatic richness that pairs perfectly with the tender chicken and fresh vegetables, making it a great option for a comforting yet light summer meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups chicken broth
• 1/2 cup pesto (store-bought or homemade)
• 1 lemon, zest and juice
• 2 carrots, sliced
• 1/2 cup green beans, trimmed and chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Place chicken breasts, chicken broth, pesto, lemon zest, carrots, green beans, onion, and garlic in the crockpot. Stir to combine.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is cooked through and easily shredded.
3. Remove the chicken, shred it with two forks, and return it to the soup.
4. Stir in lemon juice, season with salt and pepper, and cook for an additional 15–20 minutes on high.
5. Garnish with fresh basil before serving.

This lemon and basil pesto chicken soup is a perfect fusion of bright, herbaceous flavors and tender chicken.

The pesto adds depth and richness, while the fresh vegetables and lemon keep the soup light and refreshing. Serve with a slice of crusty bread for a complete meal.

Spicy Mango and Chicken Soup

This vibrant soup combines the sweetness of ripe mangoes with the heat of jalapeños and the richness of tender chicken.

It’s a refreshing and spicy dish that’s perfect for summer, offering a delicious balance of sweet and savory flavors.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 ripe mangoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Add chicken breasts, mangoes, diced tomatoes, chicken broth, jalapeño, onion, garlic, cumin, chili powder, salt, and pepper to the crockpot.
2. Stir to combine, cover, and cook on low for 6–7 hours or high for 3–4 hours until the chicken is cooked through.
3. Remove the chicken, shred it with two forks, and return it to the soup.
4. Taste and adjust seasoning as needed.
5. Garnish with fresh cilantro before serving.

This spicy mango and chicken soup is a perfect summer dish, offering a unique combination of sweet, spicy, and savory flavors.

It’s light yet satisfying and pairs beautifully with a side of rice or crispy tortilla chips.

Mediterranean Chickpea and Spinach Soup

A hearty yet light Mediterranean-inspired soup, this dish brings together chickpeas, fresh spinach, and aromatic spices for a healthy and flavorful meal.

It’s packed with protein and fiber, making it a great choice for a filling lunch or dinner without being too heavy.

Ingredients:

• 4 cups vegetable broth
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 3 cups fresh spinach, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh lemon juice (optional, for brightness)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
2. Transfer the sautéed onion and garlic to the crockpot, along with vegetable broth, chickpeas, spinach, diced tomatoes, oregano, cumin, cinnamon, salt, and pepper.
3. Stir to combine, cover, and cook on low for 6–7 hours or high for 3–4 hours until the chickpeas are tender.
4. Taste and adjust seasoning, adding fresh lemon juice for extra brightness if desired.
5. Garnish with fresh parsley before serving.

This Mediterranean chickpea and spinach soup is both satisfying and refreshing, with earthy spices and the freshness of spinach.

The chickpeas add a hearty protein boost, making it a great vegetarian option that’s light yet nourishing.

Cabbage and Tomato Soup

A classic, simple, and comforting soup, this cabbage and tomato version is light yet satisfying.

It’s a great choice for summer when you want something hearty but not heavy, with a balance of savory and tangy flavors. Plus, it’s packed with vegetables, making it a nutrient-dense meal.

Ingredients:

• 4 cups vegetable broth
• 1/2 head of cabbage, shredded
• 1 can (14.5 oz) diced tomatoes
• 2 carrots, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1 bay leaf
• Salt and pepper, to taste

Instructions:

1. Add vegetable broth, cabbage, diced tomatoes, carrots, onion, garlic, basil, oregano, bay leaf, salt, and pepper to the crockpot.
2. Stir to combine, cover, and cook on low for 6–7 hours or high for 3–4 hours until the vegetables are tender.
3. Remove the bay leaf, taste, and adjust seasoning if needed.
4. Serve hot, garnished with fresh herbs if desired.

This cabbage and tomato soup is simple yet comforting, with a nice balance of tangy tomato and the mild sweetness of cabbage.

It’s light, healthy, and easy to make, making it an excellent option for a quick dinner or lunch.

Lemon Herb Chicken and Vegetable Soup

A fresh and aromatic soup that’s perfect for summer, this lemon herb chicken and vegetable soup is light yet satisfying.

The chicken is tender, and the vegetables are packed with flavor, all highlighted by the zesty lemon and fragrant herbs.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 zucchini, sliced
• 2 carrots, diced
• 1/2 cup celery, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• Juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Add chicken breasts, chicken broth, zucchini, carrots, celery, onion, garlic, thyme, and rosemary to the crockpot.
2. Season with salt and pepper and stir to combine.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender.
4. Remove the chicken, shred it with two forks, and return it to the soup.
5. Stir in lemon juice, taste, and adjust seasoning as needed.
6. Garnish with fresh parsley before serving.

This refreshing soup has all the bright flavors of summer, with the lemon and herbs lifting the dish and making it feel light and fresh.

It’s perfect for a quick, healthy dinner that doesn’t compromise on flavor.

Sweet Potato and Black Bean Soup

A hearty yet light soup, this sweet potato and black bean recipe is filled with healthy ingredients that offer a great balance of sweetness, earthiness, and spice.

It’s a great vegetarian option that’s filling and packed with protein, fiber, and vitamins.

Ingredients:

• 4 cups vegetable broth
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp ground cinnamon
• Salt and pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Add vegetable broth, sweet potatoes, black beans, onion, garlic, cumin, chili powder, cinnamon, salt, and pepper to the crockpot.
2. Stir to combine, cover, and cook on low for 6–7 hours or high for 3–4 hours until the sweet potatoes are tender.
3. Once cooked, use an immersion blender to blend the soup until smooth or leave it chunky if preferred.
4. Stir in lime juice and adjust seasoning to taste.
5. Garnish with fresh cilantro before serving.

This sweet potato and black bean soup offers a wonderful balance of earthy flavors, a touch of sweetness from the potatoes, and a mild spice from the chili powder.

It’s the perfect vegan meal that’s both nutritious and satisfying.

Cucumber and Dill Soup

A cool and refreshing soup, this cucumber and dill soup is perfect for hot summer days when you crave something light and hydrating.

The combination of cucumbers, fresh dill, and tangy yogurt makes this a rejuvenating choice for lunch or dinner.

Ingredients:

• 4 cups vegetable broth
• 2 large cucumbers, peeled and chopped
• 1/2 cup plain Greek yogurt (or vegan yogurt for dairy-free)
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1/4 cup red onion, chopped
• Salt and pepper, to taste
• Fresh dill, for garnish

Instructions:

1. Add vegetable broth, cucumbers, yogurt, dill, lemon juice, garlic, and red onion to the crockpot.
2. Season with salt and pepper and stir to combine.
3. Cover and cook on low for 4–5 hours or high for 2–3 hours, until the cucumbers are soft and the flavors have melded.
4. Use an immersion blender to blend the soup until smooth, or leave it chunky if desired.
5. Taste and adjust seasoning if needed.
6. Garnish with fresh dill before serving.

This cucumber and dill soup is incredibly refreshing, making it an excellent choice for a light summer meal.

The yogurt gives it a creamy texture, while the dill and lemon add brightness and flavor. It’s perfect as a starter or a light main course.