Slow Cooker Summer Vegetable Soup

This slow cooker summer vegetable soup is light and tasty, and it's great for hot days when you want a healthy meal without making the kitchen too hot.

Ingredients:

• 6 cups vegetable broth
• 1 can 14 oz diced tomatoes
• 2 medium zucchinis, diced
• 2 yellow squash, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup fresh or frozen corn kernels
• 1 cup chopped carrots
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

In a slow cooker, combine all ingredients except parsley

Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender

Taste and adjust seasoning if needed

Serve hot, garnished with fresh parsley