Vegetable and Bean Soup

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
Fat: 9 grams
Sodium: 1020 miligrams
Cholesterol: 14 miligrams
Protein: 8 grams
Carbohydrates: 18 grams

Diabetic Exchanges

1 Lean Meat, 2 Fat, 2 Vegetable

Source: The Everyday Low-Carb Slow Cooker Cookbook