Simple Vegetable Soup (Recipe)

This light soup is a great pick-me-up any time of day for those watching their fat intake or counting calories.

Ingredients

3 cups chopped leeks, white and light green part only (about 2 medium leeks)

2 cups diced carrots (about 3 large)

3 cups diced unpeeled zucchini (about 2 1/2 medium)

2 (14 1/2 ounce) cans vegetable broth

1 cup water

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

3 plum tomatoes, chopped

Steps

1.  In a 3 1/2 quart electric slow cooker, mix together the leeks, carrots, zucchini, broth, water, salt, and pepper.

2.  Cover and cook on the low heat setting 5 1/2 to 6 hours, or until the vegetables are tender.

3.  Carefully transfer 3 cups of the vegetables with a little of their cooking liquid to a blender or food processor and puree until as smooth as possible.  Return to the soup remaining in the slow cooker and mix well.  Serve hot, garnished with chopped tomatoes.