Vegetable Bean Soup

Ingredients

• 14 1/2 ounces diced tomatoes
• 29 ounces chicken broth
• 1 vegetable bouillon cube
• 1 medium onion, finely chopped
• 1 (15 1/2 ounce) can kidney beans, drained
• 1 red bell pepper, finely chopped
• 2 carrots, finely chopped
• 2 celery ribs, finely chopped
• 2 summer squash, quartered lengthwise and chopped
• 1 (7 ounce) can sliced mushrooms, drained
• 1 tablespoon minced garlic
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1/4 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)

Directions

1. 1

   Combine all ingredients in the slow cooker crock and mix.

2. 2

   well. Cover and cook on LOW for 8 hours. Stir well before.

3. 3

   serving. If desired, stir in Tabasco sauce before serving.