Vegetable Bean Soup

• 14 1/2 ounces diced tomatoes
• 29 ounces chicken broth
• 1 vegetable bouillon cube
• 1 medium onion, finely chopped
• 1 (15 1/2 ounce) can kidney beans, drained
• 1 red bell pepper, finely chopped
• 2 carrots, finely chopped
• 2 celery ribs, finely chopped
• 2 summer squash, quartered lengthwise and chopped
• 1 (7 ounce) can sliced mushrooms, drained
• 1 tablespoon minced garlic
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1/4 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)

1. Combine all ingredients in the slow cooker crock and mix.
2. well. Cover and cook on LOW for 8 hours. Stir well before.
3. serving. If desired, stir in Tabasco sauce before serving.

tomatoes, chicken broth, vegetable bouillon cube, onion, kidney beans, red bell pepper, carrots, celery, summer, mushrooms, garlic, olive oil, butter, kosher salt, black pepper, tabasco sauce

Taken from www.food.com/recipe/vegetable-bean-soup-340503 (may not work)