This light Zucchini Soup Recipe with colorful bell peppers is great as a side dish or a pot luck gathering. Simple to make, it can be enjoyed year-round.
1 onion, chopped
2 cloves of garlic, minced
1 (4.5 oz) jar sliced mushrooms, drained
1 (14.5 oz) can 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 tsp Italian seasoning
1 (14.5 oz) can diced tomatoes with Italian herbs
Combine onion, garlic, mushrooms, chicken broth and salt in the crock pot.
Cover and cook 10 hours on low.
Mix in zucchini and bell peppers.
Add Italian seasoning and tomatoes, including juice.
Stir until all ingredients are blended.
Cover and cook for 30 minutes on high until the zucchini is tender.
Garbanzo beans make a flavorful addition, but they must be soaked for 8 hours before cooking in the crock pot.