This soup feels like the perfect transition from summer to fall! I don’t know about you, but I always struggle with this seasonal transition. I think it’s because I love both seasons so much. It’s hard for me to let go of the carefree feel of summer. I love it’s simplicity, spontaneity, and sunshine! I love flip flops and shorts and being able to spend days at the pool and taking day trips with the kids and going on vacation as a family. But by the end there is always a part of me that is ready for some structure; plus I love the flavors and activities of fall. Apples, pumpkins, trip to the orchards, wearing flannel and vests, and all those great things! I feel like we make so many great memories as a family in the fall too!
When it comes to cooking I feel like I struggle as well. I have garden produce still calling my name, but I also am a bit excited to make soups and stews and pumpkin flavored things. This meal feels like such a great middle ground. It had the coziness of soup, the convenience of the slow cooker, and also yummy summer garden veggies. Plus the ground chicken and white beans add some great healthy protein, making it a nice filling meal. We ate it with a simple crusty bread on the side and it was perfect!
Slow Cooker Chicken and Summer Garden Vegetable Soup
- 8 carrots peeled and chopped (about 1 lb)
- 1 cup cherry tomatoes quartered
- 1 medium zucchini chopped
- 1 medium yellow squash chopped
- 1 15 oz can Cannellini beans rinsed and drained
- 1 24 oz jar Marinara sauce (I love the Rao marinara for this)
- 1 lb ground chicken
- 4 cups chicken broth
Add all ingredients to your slow cooker.
Cook on low for 6-8 hours until all vegetables are tender. Break apart the ground chicken with a wooden spoon or a potato masher (being careful not to crush the veggies as well).
Enjoy with a nice side of fresh bread!
What to serve with it: With the beans and chicken this is a hearty soup, so we found it to be suitable for dinner with a nice roll or slice of homemade sourdough bread on the side.