Vegetarian

Ratatouille Soup with Beans (Slow Cooker) is for Dinner.

Ratatouille Soup with Beans (Slow Cooker) takes 20 minutes to prepare.

Ratatouille Soup with Beans (Slow Cooker) takes 300 minutes to cook.

Ratatouille Soup with Beans (Slow Cooker) makes 6 servings.

The ingredients for Ratatouille Soup with Beans (Slow Cooker) are:

Onions, raw, 1 medium (2-1/2" dia) (remove)
Eggplant, fresh, 1/2 eggplant, unpeeled (approx 1-1/4 lb)
Zucchini, 2.5 cup, sliced
Peppers, sweet, red, raw, sliced, 2 cup
Chickpeas (garbanzo beans), 1.5 cup
*Tomato juice, with salt added, 1 cup
Canned Tomatoes, 2 can
Beef broth, bouillon, consomme, 1 cup
Black Olives, 3 oz chopped
Lentils, .25 cup
Millet, .25 cup

Here is how you make Ratatouille Soup with Beans (Slow Cooker):

Combine everything into slow cooker, Cover and cook on low 8-10 hours or high 4-5 hours. Top with Parmesan cheese.Next time I would use 1/2 cup rice in place of the millet.Number of Servings: 6Recipe submitted by SparkPeople user CONNECTED1.

The nutritional information for Ratatouille Soup with Beans (Slow Cooker) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 163.2

• Total Fat: 2.2 g
• Cholesterol: 0.0 mg
• Sodium: 632.5 mg
• Total Carbs: 31.8 g
• Dietary Fiber: 7.8 g
• Protein: 6.9 g