Vegetable and Bean Soup
Yield: 6 servings
View Online: http://diabeticgourmet.com/recipes/html/...
Source: The Everyday Low-Carb Slow Cooker Cookbook
Book Info: http://diabeticgourmet.com/book_archive/...
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
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...
