Roasted Tomato and Vegetable Soup

Description

Contributed by Healthy Recipes for Diabetic Friends Y-Group

• Source: Diabetic Living Diet
• Prep time: 30 minutes | Cook time: 25 minutes | Total time: 55 minutes
• Servings: 8

Ingredients

• 1 tbsp olive oil (used only in the tradition method, not for the slow cooker)
• 1 medium onion
• 1 stalk celery
• 1 medium carrot
• 1 tsp garlic, minced
• 3 cans chicken broth, reduced-sodium
• 2 cups butternut squash
• 14½ oz can tomatoes, fire-roasted, diced
• 1 can white kidney beans
• 1 small zucchini
• 1 cup broccoli florets
• 1 tbsp oregano, fresh
• ¼ tsp salt
• ¼ tsp black pepper
• Parmesan cheese, shredded

Directions

1. In a 4-quart dutch oven, heat oil over medium heat.
2. Add onion, celery, carrots, and garlic; cook for 5 minutes.
3. Stir in broth, squash, and undrained tomatoes.
4. Bring to boiling; reduce heat.
5. Cover and simmer for 20 minutes.
6. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more.
7. If desired, sprinkle each serving with Parmesan cheese.

Slow cooker version

1. Omit olive oil.
2. In a 3½- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using).
3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours.
4. If using low-heat setting, turn cooker to high-heat setting.
5. Add zucchini, broccoli, fresh oregano (if using), salt and pepper.
6. Cover and cook 30 minutes more.
7. Serve as above.

Nutritional information

Per serving:

• 92 Calories | 2g Total Fat | 0g Saturated Fat | 641mg Sodium | 16g Carbs | 4g Dietary Fiber | 0mg Cholesterol | 6g Protein
• Exchanges: 1 vegetable | ½ starch | ½ lean meat
• Carb choices: 1