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.

Notes:

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


Recipe Yield: Yield: 6 servings

Content Continues Below ⤵ ↷

Nutritional Information Per Serving:

Calories: 210
Fat: 9 grams
Sodium: 1020 milligrams
Cholesterol: 14 milligrams
Protein: 8 grams
Carbohydrates: 18 grams

Diabetic Exchanges

1 Lean Meat, 2 Fat, 2 Vegetable



Book Title: The Everyday Low-Carb Slow Cooker Cookbook

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