Week 34 -- Zucchini Stew

This soup is an old family favorite.  It's a great way to use the abundance of zucchini that people in many parts of the US have from their gardens this time of year.  When I was growing up, my mom sometimes added sliced leftover hot dogs from picnics.  We don't eat hot dogs anymore, so I like to add a can of beans for that same chewy heartiness.  We also used to eat this soup with a nice fluffy bread, so if you have a bread you like this is a great time to indulge in a slice or two.

Full disclosure: I made this soup with mostly leftovers.  I'm moving soon, and I had a small going away party.  I used some leftover veggies from the veggie trays to make this soup come together quickly.  I made it in a crock pot and let it cook all day while I was outside with a yard sale (trying to sell off things I don't want to pack).

Zucchini Stew

1 red onion, sliced
5 cloves garlic, sliced
1 zucchini, sliced in half-moons
1 yellow squash, sliced in half-moons
2 bell peppers (I used one red and one green), sliced
1 can crushed tomatoes
1 can beans, any kind
Water to cover (about 1 1/2 cups)

1.  Put all ingredients in a slow cooker.  Let cook on low for about 8 hours.

Makes about 8 servings.