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    $5 Dinners | Budget Recipes, Meal Plans, Freezer Meals

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    End of Summer Harvest Soup

    August 31, 2009 by Erin, The $5 Dinner Mom 7 Comments

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    end of summer harvest soup

    When I saw this recipe from Steph at A Year of Slow Cooking last week, I just had to make it…seeing that zucchini and squash have been on such great sales lately, this seemed like the perfect to incorporate this last week of summer! And what makes it even more perfect…this morning I woke up and it was a cold 46 degrees outside. Hello, it’s still August! The high was just 71…a lovely fall like day, making soup in August seem just right!

    end of summer harvest soup

    I made a few minor substitutions…I didn’t use the cherry tomatoes because I don’t have enough ripe ones at the moment for tonight’s and tomorrow night’s meal, so I used a can of diced tomatoes instead. I also added in some fresh basil, parsley and rosemary from the garden. And, I only used 1 large yellow squash and 2 medium zucchinis.

    The end result: Taste Bud Party! We all loved this…boys included!

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    End of Summer Harvest Soup

    This soup is packed with veggies and will make your taste buds happy!
    Prep Time5 minutes
    Cook Time8 minutes
    Servings - 4 servings

    Ingredients 

    • 4 cups homemade chicken broth Use vegetable stock is vegetarian!
    • 1 cup water
    • 1 small red onion, diced
    • 2 medium zucchinis, sliced
    • 1 large yellow summer squash, sliced
    • 15 oz can of diced tomatoes
    • Handful of fresh basil, parsley, and rosemary
    • 1/3 cup dry white Cannellini beans
    • 1/2 cup pasta Add 20 minutes before serving...and use rice pasta if gluten free!
    • Salt and pepper, to taste
    • 1-2 Tbsp parmesan cheese per bowl Omit if dairy free!
    • Green beans
    • 6-8 homemade wheat rolls

    Instructions

    • Put all ingredients up to the Cannellini beans into the slow cooker and give them a stir. Set slow cooker on low and cook for 8 hours. 20 minutes before the cooking time is finished, add the 1/2 cup dry pasta. (I totally wasn't paying attention to the clock and the slow cooker had already finished as was on the "warm cycle." I just added the pasta and about 20-30 minutes later, they were perfectly done!)
    • Wash and cut stems from green beans. Steam in stovetop steamer or in microwave for 3-4 minutes.
    • Make homemade wheat rolls in the bread machine. I made the dough in the bread machine and then made rolls and baked them in the oven.
    • Serve End of Summer Harvest Soup with Green Beans and Homemade Wheat Rolls.
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    Filed Under: Budget Friendly Recipes, Dairy Free Meal Ideas, Gluten Free Recipes, Pasta Recipes, Recipes from the Garden, Slow Cooker Recipes, Soup Recipes, Vegetarian Recipes Tagged With: green beans, yellow squash, zucchini

    Comments

    1. The Happy Housewife says

      August 31, 2009 at 8:33 pm

      Looks yummy! It has been fun reading all the squash recipes this summer. So many yummy ideas.
      Toni

      Reply
    2. Kim says

      August 31, 2009 at 9:02 pm

      Grocery bills were getting out of hand! Thank you so much, Erin, for providing resources and encouragement for healthful and frugal cooking. For my first challenge, I made Olive Oil & Rosemary Chicken with Pearled Barley & Green Beans. I used local and organic veggies and grains and humanely raised meat. All for 5.61!

      Reply
    3. Jennifer says

      September 1, 2009 at 5:11 am

      What is up with the crazy weather? I live in Southeastern Pennsylvania and it is currently 51 degrees! For those of you who don’t live in the northeast, temps are usually in the 80’s to 90’s in August. And June was cold and rainy for the longest time. Global warming?…seems more like global cooling to me…

      Anyway, the soup looks great!

      Reply
    4. crockpot lady says

      September 1, 2009 at 8:10 am

      Hi Erin! The soup looks great—I’m so glad it worked out well for you all!
      oxox steph

      Reply
    5. Mary says

      September 3, 2009 at 7:35 pm

      I LOVED this soup! The only thing that I would do definitely next time is not to use as much seasoning. 1 teaspoon should be plenty not 1 tablespoon! Also, I used 2 zucchini and that was more than plenty IMO.

      Reply
    6. Anne says

      September 21, 2009 at 3:54 pm

      This is essentially ratatouille and goes great over rice or potatoes. My hubby made a variation of this after watching the Disney movie of the same name for the umpteenth time and wondering what ratatouille was.

      Reply
    7. Debbie George says

      August 29, 2013 at 11:20 pm

      I love your recipes. With the cost of food going up all the time your recipes are a life saver for my family and I’ve told others about you your recipes.

      Reply

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    I’m Erin Chase…

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