Vegetable Bean Soup

Have not tried this yet. The recipe says two summer squash I am not sure just how much this would be since they do vary in size so it was suggested to me that around 1 - 2 cups should be Ok and since most veggie soups are so easily mixed around with how many veggies are added. I would leave this up to a persons individual tastes

• Ready In: 8 hrs 20 mins
• Serves: 4-6

Ingredients

• 14 1⁄2 ounces diced tomatoes
• 29  ounces chicken broth
• 1  vegetable bouillon cube
• 1  medium onion, finely chopped
• 1 (15 1/2ounce) 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. Combine all ingredients in the slow cooker crock and mix.
2. well. Cover and cook on LOW for 8 hours. Stir well before.
3. serving. If desired, stir in Tabasco sauce before serving.