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Last week I shared my love for soup with the chicken and squash recipe but with the colder weather on the horizon here in Michigan (we’ve had warmer than usual temperatures) I’m preparing my pantry and recipe box for soup season. Here’s another one of my favorite recipes that can easily be adapted for vegetarians…
1 onion, chopped
2 cloves of garlic, minced
1 (4.5 oz) jar sliced mushrooms, drained
1 (14.5 oz) can chicken broth
1/4 t salt
1 large zucchini, sliced
1 small red bell pepper cut into strips
1 small yellow bell pepper cut into strips
1 t Italian seasoning
1 (14.5 oz) can diced tomatoes with Italian herbs
How to Make It:
Place the onion, garlic and mushrooms into the crock pot.
Pour in the chicken broth and add the salt.
Stir to incorporate the ingredients together.
Cover and cook on the low setting for 10 hours.
Stir in the zucchini and bell pepper strips.
Sprinkle the Italian seasoning into the mixture.
Pour the diced tomatoes including the juice into the crock pot.
Stir to incorporate the ingredients together well.
Adjust the temperature to the high setting, cover and continue cooking 30 minutes or until the zucchini is fork tender.
Serving Size: 6
Want to make this soup vegetarian. Use a vegetable broth in place of the chicken broth. Dried garbanzo beans may also be added to this recipe. They must be soaked in water for 8 hours to soften them enough for crock pot cooking.