Joanne Kennedy Plattsburgh, NY

Prep. Time: 20 Minutes
Cooking Time: 9 Hours

Ingredients

  • 2 14½-oz. cans vegetable broth
  • 2 vegetable boullion cubes
  • 4 cups water
  • 1 quart canned tomatoes
  • 3–4 garlic cloves, minced
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 2 cups chopped carrots
  • 1 small zucchini, cubed
  • 1 small yellow squash, cubed
  • 2 tsp. fresh basil
  • 1 tsp. fresh parsley
  • pepper to taste
  • 3 dashes Tabasco sauce

Ideal Slow Cooker Size: 5–6-Quart

Method

  1. Combine ingredients in slow cooker.
  2. Cover. Cook on Low 9 hours.

Variation

Add cooked pasta after soup is done.

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