Tomato Soup

Makes 8 servings

4 cans (14 ounces each) diced tomatoes, juices drained 3 garlic cloves peeled, and chopped 1 large onion, peeled, and chopped 2 medium carrots, chopped 2 medium celery stalks, tops removed, chopped 4 cups chicken or vegetable stock 1 bay leaf 1 teaspoon dried basil ½ teaspoon thyme

Nutritional information per serving (1 cup):

Calories 58 (2% from fat) • carb. 12g • pro. 3g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 437mg • calc. 51mg • fiber 4g

1. Place tomatoes, garlic, onion, carrots and celery in the ceramic pot of the Cuisinart® Slow Cooker. Add the stock, bay leaf, basil, and thyme. 2. Cover and press the on/off button to turn the unit on. Set time for 6 hours and press Simmer, until vegetables are tender. Slow cooker will automatically switch to Warm when cook- ing time has elapsed. 3. Serve as is for a rustic soup, or purée with a Cuisinart® Hand Blender or blender for a more refined one.