Summer vegetable soup
Preparation time: 7 hr
6 mini pattypan squash, cut into quarters, or 1 yellow summer squash, sliced
4 medium tomatoes, chopped (3 cups)
1 orange bell pepper, cut into bite-size strips
1 medium onion, sliced
2 cloves garlic, finely chopped
1/4 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon pepper
7 cups chicken broth
1 zucchini, cut in half lengthwise, then cut crosswise into slices
1 baby eggplant, cut lengthwise into quarters, then cut crosswise into slices
Shredded Parmesan cheese, if desired
Chopped fresh basil leaves, if desired
1. Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix squash, tomatoes, bell pepper, onion, garlic, parsley, salt, pepper and broth.
2. Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 3 to 4 hours).
3. Stir in zucchini and eggplant. If cooking on Low, increase heat setting to High. Cover; cook about 30 minutes longer or until zucchini and eggplant are tender. Garnish individual servings with cheese and basil.