Slow Cooker Ratatouille Soup

Slow Cooker Ratatouille Soup

Ingredients
  • 8 tomatoes, boiled, skinned and chopped
  • 2 red bell peppers (chopped)
  • 2 yellow bell peppers (chopped)
  • 2 green bell peppers (chopped)
  • 2 small zucchini (chopped)
  • 1 yellow squash (chopped)
  • 1 eggplant (peeled and cubed)
  • 1 yellow onion (chopped)
  • ¼ cup olive oil
  • 2 tsp minced garlic
  • 2 T fresh basil chopped
  • 2 T fresh parsley
  • sea salt to taste
Instructions
  1. Throw everything in a slow cooker and cook for at least 6 hours. Cook on high for the first hour and then turn down to low for the remaining hours. Feel free to cook it longer than 6 hours if you like. I think the longer a soup cooks, the more the flavors develop.

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