VEGETABLE BEAN SOUP

Vegetable Bean Soup image

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

Provided by wicked cook 46

Categories Easy

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

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)

Steps:

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

Nutrition Facts : Calories 298, Fat 11.8, SaturatedFat 4.7, Cholesterol 15.3, Sodium 1433.3, Carbohydrate 37.3, Fiber 10.1, Sugar 13.7, Protein 14.9

*** Explore more Vegetable Bean Soup Recipes »

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