Slow-Cooker Summer Vegetable Ratatouille Soup

Slow-Cooker Summer Vegetable Ratatouille Soup

Put your garden veggies to delicious use in this French-inspired soup. Made in a slow cooker, it won't heat up the kitchen!

Prep Time

25

Minutes

Total Time

6:55

Hrs:Mins

Makes

9

servings

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 Progresso® chicken broth (from two 32-oz cartons)
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. Serve with cheese and basil.
Makes 9 servings

Nutrition Information:

1 Serving (1 Serving (1 1/2 Cups))
  • Calories 80
    • (Calories from Fat 15),
  • Total Fat 1 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 1020mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 4g,
    • Sugars 5g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.