Vegetarian

pumpkin tomatoe and bean soup - slow cooker is for Dinner.

pumpkin tomatoe and bean soup - slow cooker takes 20 minutes to prepare.

pumpkin tomatoe and bean soup - slow cooker takes 300 minutes to cook.

pumpkin tomatoe and bean soup - slow cooker makes 9 servings.

The ingredients for pumpkin tomatoe and bean soup - slow cooker are:

* Butternut Squash, 750 grams chopped into chunky pieces
* Onions, raw, 1 medium chopped
* tomatoes tin diced carloni, 400 gram(s)
* Zucchini, 140 grams chopped long ways
* Carrots, raw, 180 grams chopped
* Cauliflower, raw, 150 gramssm florets
* Broccoli, fresh, 100 grams (rough chopped
* *Oregeno, 3 tsp (
* chicken stock select salt reduced, 4 cup
* cannellini beans,1 x 400 gram tin
* Tabasco Sauce, 0.5 tsp
2 cloves finely diced garlic
100ml water aadd near end
pepper

Here is how you make pumpkin tomatoe and bean soup - slow cooker:

prepare all vegetables and add everything to slow cooker cook 5 hr hi , or 7-8 hr low I add 100ml water near end , but up to you can sprinkly on parmesan to serve if wish , we serve with savoury bread Number of Servings: 9Recipe submitted by SparkPeople user RHEE17.

The nutritional information for pumpkin tomatoe and bean soup - slow cooker is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 126.9

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 452.0 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 4.2 g
• Protein: 5.2 g