Vegetable Bean Soup

Prep Time: 20 Minutes

Cook Time: 480 Minutes

Ready In: 500 Minutes

Servings: 6

Have not tried this yet. The recipe says two summer squash I am not sure just how much this would be since they do vary in size so it was suggested to me that around 1 - 2 cups should be Ok and since most veggie soups are so easily mixed around with how many veggies are added. I would leave this up to a persons individual tastes

Ingredients:

14 1/2 ounces diced tomatoes

29 ounces chicken broth

1 vegetable bouillon cube

1 medium onion, finely chopped

1 (15 1/2 ounce) can kidney beans, drained

1 red bell pepper, finely chopped

2 carrots, finely chopped

2 celery ribs, finely chopped

2 summer squash, quartered lengthwise and chopped

1 (7 ounce) can sliced mushrooms, drained

1 tablespoon minced garlic

1 tablespoon olive oil

2 tablespoons butter

1/4 teaspoon kosher salt

1 teaspoon black pepper

1/2 teaspoon tabasco sauce (about 4 shakes) (optional)

Directions:

1. Combine all ingredients in the slow cooker crock and mix.
2. well. Cover and cook on LOW for 8 hours. Stir well before.
3. serving. If desired, stir in Tabasco sauce before serving.

By RecipeOfHealth.com