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Slow-Cooker Summer Vegetable Ratatouille Soup

Betty Crocker Kitchens
Updated Dec 5, 2012
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Put your garden veggies to delicious use in this French-inspired soup. Made in a slow cooker, it won't heat up the kitchen!

Slow-Cooker Summer Vegetable Ratatouille Soup

  • Prep Time 25 min
  • Total 6 hr 55 min
  • Servings 9
  • Ingredients 13
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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
Make With
Progresso Broth

Instructions

  • Step 
    1
    Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix squash, tomatoes, bell pepper, onion, garlic, parsley, salt, pepper and broth.
  • Step 
    2
    Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 3 to 4 hours).
  • Step 
    3
    Stir in zucchini and eggplant. If cooking on Low, increase heat setting to High. Cover; cook about 30 minutes longer or until zucchini and eggplant are tender. Serve with cheese and basil.

Nutrition

80 Calories
1 1/2g Total Fat
6g Protein
11g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving (1 1/2 Cups)
Calories
80
Calories from Fat
15
Total Fat
1 1/2g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1020mg
43%
Potassium
710mg
20%
Total Carbohydrate
11g
4%
Dietary Fiber
4g
15%
Sugars
5g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
45%
45%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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