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