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Preserves
2 cans (14 1/2 oz.) chicken broth
1 cube vegetable boullion
1 medium onion, finely chopped
1 can (15 1/2 oz.) 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 lb. total), quartered lengthwise and chopped
1 can (7 oz.) 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 tobasco sauce (about 4 shakes) (optional)
Combine all ingredients in the slow cooker and mix well. Cover and cook on low for 8 hours. Stir well before serving. If desired, stir in tobasco sauce before serving.
Makes 6 servings
Nutritional information per serving: cal 210, protein 8g, carb 18g, fat 9g,
chol 14mg, sodium 1020mg
Exchanges per serving: 1 lean meat, 2 fat, 2 vegetable
Note: to make this recipe totally vegetarian, substitute vegetable broth for the chicken broth and extra olive oil for the butter.
