Put your garden veggies to delicious use in this French-inspired soup. Made in a slow cooker, it won't heat up the kitchen!
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h55m
Yield 9
Number Of Ingredients 13
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix squash, tomatoes, bell pepper, onion, garlic, parsley, salt, pepper and broth.
- Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 3 to 4 hours).
- Stir in zucchini and eggplant. If cooking on Low, increase heat setting to High. Cover; cook about 30 minutes longer or until zucchini and eggplant are tender. Serve with cheese and basil.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 1020 mg, Sugar 5 g, TransFat 0 g
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