Summer Vegetable Ratatouille Soup Recipe

Recipe By Betty Crocker

Put your garden veggies to delicious use in this french-inspired soup. Made in a slow cooker, it won't heat up the kitchen

4.1
18 Rating -
Rate
Non Vegdiet
6hr 55minstotal
6hr 55m.total
Summer Vegetable Ratatouille Soup
plan
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ingredients serve

Ingredients for Summer Vegetable Ratatouille Soup Recipe

  • 0.67 Mini pattypan squash, cut into quarters, or 1 yellow summer squash, sliced
  • 0.44 Medium tomatoes, chopped
  • 0.11 Orange bell pepper, cut into bite size strips
  • 0.11 Medium onion, sliced
  • 0.22 Cloves garlic, finely chopped
  • 0.03 cup Chopped fresh parsley
  • 0.11 teaspoon Salt
  • 0.03 teaspoon Pepper
  • 0.78 cup Progressotm chicken broth
  • 0.11 Zucchini, cut in 1/2 lengthwise, then cut crosswise into slices
  • 0.11 Baby eggplant, cut lengthwise into quarters, then cut crosswise into slices
  • As required Shredded parmesan cheese, if desired
  • As required Chopped fresh basil leaves, if desired
Nutrition
value
181
calories per serving
5 g Fat27 g Protein3 g Carbs3 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    27g
  • Carbs
    3g
  • Fiber
    3g

MacroNutrients

  • Carbs
    3g
  • Protein
    27g
  • Fiber
    3g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    43mg
  • Iron
    1mg
  • Vitamin A
    900mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    47mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    49mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    48mg
  • Manganese
    < 1mg
  • Phosphorus
    179mg
  • Selenium
    24mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Betty Crocker