5 from 1 vote
An overhead shot of vegetable soup in a large pot
Summer Vegetable Soup {Instant Pot + Crock Pot + Stovetop}
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

A light and healthy Summer Vegetable Soup is the perfect way to take advantage of all of the season's fresh produce!

Course: Lunch or Dinner
Cuisine: American
Keyword: Instant Pot, Slow Cooker Dinner, Vegetable Soup
Servings: 15 cups
Calories: 79.2 kcal
Author: Blair
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 teaspoons minced garlic
  • 3 medium ears fresh corn kernels removed (or 2 ¼ 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)
Instructions
STOVETOP INSTRUCTIONS:
  1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic, and sauté (stirring regularly), just until onion is tender (about 5 minutes). Add remaining ingredients to the pot and bring to a boil. Cover, reduce heat, and simmer 1 hour (or until vegetables are tender). Season with additional salt and pepper, to taste.

PRESSURE COOKER INSTRUCTIONS:
  1. Press “sauté” button on the pressure cooker. Add olive oil to the stainless steel insert. Wait 2 minutes for it to preheat.
  2. Add onion and garlic to the oil. Saute, stirring frequently, just until onion is tender (about 5 minutes).
  3. Press "off/stop" button.
  4. Add remaining ingredients to pot.
  5. Place lid on the pressure cooker and make sure the valve is set to "sealing".
  6. Press "soup" setting and timer to 12 minutes.
  7. The Pressure cooker will beep and start cooking. It may take about 20 minutes for it to come to pressure before the timer starts.
  8. When the cooking is done, allow the pressure to naturally release for about 5 minutes, then quick release any remaining pressure by carefully switching the valve to "venting".
  9. Carefully remove the lid, away from your face, and set aside.
  10. Stir the soup. Let cool slightly before serving.
  11. Season with salt and pepper, to taste.
SLOW COOKER INSTRUCTIONS:
  1. Place all ingredients in a slow cooker. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Season with salt and pepper, to taste.

Recipe Notes

To freeze: cool completely. Spoon soup into 1-quart freezer containers. Label and freeze for up to 6 months. Thaw and heat soup before serving.

Nutrition Facts
Summer Vegetable Soup {Instant Pot + Crock Pot + Stovetop}
Amount Per Serving (1 cup)
Calories 79.2 Calories from Fat 12
% Daily Value*
Fat 1.3g2%
Saturated Fat 0.2g1%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.7g
Sodium 221.5mg10%
Potassium 300.9mg9%
Carbohydrates 15.5g5%
Fiber 4.2g18%
Sugar 6.8g8%
Protein 3.2g6%
* Percent Daily Values are based on a 2000 calorie diet.