Slow Cooker Vegetable Soup

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	128128 cal
pro	7 g7g pro
total fat	2 g2g total fat
sat. fat	1 g1g sat. fat
carb	23 g23g carb
fibre	6 g6g fibre
chol	6 mg6mg chol
sodium	636 mg636mg sodium
% RDI:	-
calcium	66 calcium
iron	1616 iron
vit A	3737 vit A
vit C	5050 vit C
folate	2424 folate

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It doesn't take long to prepare and refrigerate the ingredients the night before, then start them in the slow cooker in the morning for a healthy, hearty soup. Offer some grated Parmesan cheese to sprinkle over the bowlfuls.

Ingredients

1 onion , chopped1 1oniononions, chopped
2 carrots , chopped2 2carrotcarrots, chopped
2 stalks celery , chopped2 2stalks celery, chopped
2 garlic cloves , minced2 2garlic clovegarlic cloves, minced
2 bay leaves 2 2bay leafbay leaves
1 tsp dried oregano 1 1tsp tspdried oregano
1/4 tsp salt 1/4 1/4tsp tspsalt
1 (28 oz/796 mL) can diced tomatoes 1 1(28 oz/796 mL) (28 oz/796 mL)can diced tomatoes
2 cups sodium-reduced chicken stock 2 2cups cupssodium-reduced chicken stock
1/2 cup cubed salami 1/2 1/2cup cupcubed salami
1 1(19 oz/540 mL) (19 oz/540 mL)can red kidney beanred kidney beans, drained and rinsed
1 sweet green pepper , diced1 1sweet green pepper, diced
1 small zucchini , chopped1 1small zucchinizucchinis, chopped
1 cup frozen corn kernels 1 1cup cupfrozen corn kernels
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley

Preparation

In slow cooker, combine onion, carrots, celery, garlic, bay leaves, oregano and salt. Add tomatoes, stock, 3 cups (750 mL) water, salami and beans. Cover and cook on low until vegetables are tender, about 6 hours.

Add green pepper, zucchini and corn; cover and cook on high until tender-crisp, about 20 minutes. Discard bay leaves. Stir in parsley.

Additional information : Variations
Slow Cooker Vegetable Pasta Soup:
Add 1 cup (250 mL) cooked pasta, such as elbow macaroni, rigatoni or small shells, at the end of cooking.

Vegetable Soup: In Dutch oven, heat 1 tbsp (15 mL) vegetable oil over medium heat; cook onion, carrots, celery, garlic, green pepper, zucchini, bay leaves, oregano and salt until vegetables are softened, about 5 minutes.

Stir in tomatoes, stock, 3 cups (750 mL) water and beans; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.

Stir in salami, corn and parsley; simmer until heated through, about 5 minutes. Discard bay leaves.

Source : Canadian Living Magazine: January 2007