The summer vegetable ratatouille soup recipe prep time: 25 minutes start to finish: 6 hours 55 minutes 9 servings (1 1⁄2 cups each)
Ingredients:
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, fi nely chopped
1⁄4 cup chopped fresh parsley
1 teaspoon salt
1⁄4 teaspoon pepper
4 cans (14 oz each) chicken broth
1 zucchini, cut lengthwise in half, then cut crosswise into slices
1 baby eggplant, cut lengthwise into quarters, then cut crosswise into slices Chopped fresh basil leaves, if desired
Method:
1 In 5- to 6-quart 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 zucchini and eggplant into squash mixture. If needed, increase heat setting to High; cover and cook about 30 minutes longer or until zucchini and eggplant are
tender. Serve topped with basil.
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| summer vegetable ratatouille soup recipe |
