This time of year, we love to throw something in the crock pot on a Sunday morning before church and come home to delicious smells and a nice warm meal for dinner on Sunday night. Lately, we’ve been craving soup! Last week we made a white chili – I was at work and came home to the 1 bowl my family saved for me…I think i was lucky to get some!

I didn’t think it would be a problem this week, seeing as we decided on Vegetable and bean soup…but Ellie loved it! We did manage to have leftovers of this one, though…so I guess I know what I’ll be having for lunches for a couple days!

It is so easy to make, very tasty, and only has 210 calories and 18 grams of carbs in 1/6th of the recipe!

Enjoy! I hope you like it as much as we did!

Vegetable and Bean Soup

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 – I used white kidney)

1 red bell pepper, finely chopped (didn’t have red…used green)

2 carrots, finely chopped

2 celery stalks, finely chopped

2 summer squashes, about 1 lb total (I used 1 zucchini and 1 yellow squash) quartered lengthwise and chopped.

1-7 ounce can sliced mushrooms (left these out!)

1 T. minced garlic (3 cloves of fresh here…but would add more next time!)

1 T. olive oil

2 T. butter

1/4 t. kosher salt

1 t. black pepper

1/2 t. Tabasco sauce (about 4 shakes – optional. I left out)

1. Combine all ingredients in slow cooker crock and mix well.

2. Cover and cook on low for 8 hours. Stir well before serving. If desired, stir in Tabasco sauce before serving.