Summer vegetable soup


Summer vegetable soup

Servings: 9

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.



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