Yield: 6 servingsView Online: http://diabeticgourmet.com/recipes/html/...Source: The Everyday Low-Carb Slow Cooker CookbookBook Info: http://diabeticgourmet.com/book_archive/...
- 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)
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.
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
Find great SOUP and CHOWDER recipes at:http://diabeticgourmet.com/recipes/Soups...
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