Slow Cooker Italian Zucchini and Bell Pepper Soup
1 onion, chopped
2 cloves of garlic, minced
1 (4.5 oz) jar sliced mushrooms, drained
1 (14.5 oz) can all natural chicken broth
1/4 tsp salt
1 large zucchini, sliced
1 small red bell pepper cut into strips
1 small yellow bell pepper cut into strips
1 t Italian seasoning
1 (14.5 oz) can diced tomatoes with Italian herbs
2 Tbsp Extra virgin olive oil
Flat leaf Itallian parsely
Place the onion, garlic and mushrooms into the slow cooker.
Pour in the chicken broth and add the salt.
Stir to incorporate the ingredients together.
Cover and cook on the low setting for 10 hours.
Stir in the zucchini and bell pepper strips.
Sprinkle the Italian seasoning into the mixture.
Pour the diced tomatoes including the juice into the crock pot.
Stir to incorporate the ingredients together well.
Adjust the temperature to the high setting, cover and continue cooking 30 minutes or until the zucchini is fork tender.
Combine last four and serve as a topping to steaming bowels of soup.
Want to make this soup vegetarian. Use a vegetable broth in place of the chicken broth.
Make this a meal with Panni sandwiches and fresh italian garden salads