1 14.5-ounce can diced tomatoes
2 14.5-ounce cans chicken broth
1 cube vegetable bouillon
1 medium onion, finely chopped
1 15.5-ounce can kidney beans, drained (or other favorite bean)
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 tbsp minced garlic
1 tbsp olive oil
2 tbsp butter
1/4 tsp kosher salt
1 tsp black pepper
1/2 tsp 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. Makes 6 Servings
Nutrients per Serving: 210 Cals 8 g Protein 18 g Net Carbs 9 g Fat 14 mg Chol 1020 mg Sod