Vegetable Bean Soup - cooking recipe

Ingredients

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)

Preparation

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