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Slow-Cooker Summer Vegetable Ratatouille Soup
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Prep Time:
25 minutes
Total Time:
6 hours 55 minutes
Create a flavorful French veggie soup in a slow cooker, perfect for hot days.
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, 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
Instructions:
  • Coat a 5- to 6-quart slow cooker with cooking spray. Combine squash, tomatoes, bell pepper, onion, garlic, parsley, salt, pepper, and broth in the slow cooker.
  • Cover and simmer on Low for 6 to 8 hours, or on High for 3 to 4 hours.
  • Add zucchini and eggplant to the mixture. If cooking on Low, switch to High heat. Cover and cook for an additional 30 minutes or until the zucchini and eggplant are tender. Serve topped with cheese and fresh basil.

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