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Vegetable and Bean Soup

Easy substitution: To make this soup completely vegetarian, substitute vegetable broth for the chicken broth, and additional olive oil for the butter.

Yield: 6 servings
Ratings Rating: 4.50, 2 Votes | Read Comments
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Ingredients

  • 1 (14.5 ounce) can diced tomatoes
  • 2 (14.5) cans chicken broth
  • 1 cube vegetable bouillon
  • 1 medium onion, finely chopped
  • 1 (15.5 ounce) can kidney beans, drained
  • 1 red bell pepper, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 summer squashes (zucchini or yellow squash, about 1 pound total), 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 well.
  2. Cover and cook on LOW for 8 hours.
  3. Stir well before serving.
  4. If desired, stir in Tabasco sauce before serving.

Nutritional Information (Per Serving)
Calories:210
Protein:8 g
Sodium: 1020 mg
Cholesterol:14 mg
Fat: 9 g
Carbohydrates: 18 g
Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable

Source: The Everyday Low-Carb Slow Cooker Cookbook

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