SLOW-COOKER SUMMER VEGETABLE RATATOUILLE SOUP

Slow-Cooker Summer Vegetable Ratatouille Soup image

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

Ingredients

6 mini pattypan squash, cut into quarters, or 1 yellow summer squash, sliced
4 medium tomatoes, chopped (3 cups)
1 orange bell pepper, cut into bite-size strips
1 medium onion, sliced
2 cloves garlic, finely chopped
1/4 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon pepper
7 cups Progresso™ chicken broth (from two 32-oz cartons)
1 zucchini, cut in half lengthwise, then cut crosswise into slices
1 baby eggplant, cut lengthwise into quarters, then cut crosswise into slices
Shredded Parmesan cheese, if desired
Chopped fresh basil leaves, if desired

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