In a 5-6 quart slow cooker, whisk stock and
tomato paste until blended. Add remaining
ingredients (except parmesan cheese).
Cook on low 6-8 hours or until veggies are
tender.
Remove thyme sprigs and bay leaf.
Per serving-
111 calories, trace fat, 21g carb, 6g fiber, 8g protein
Serving
Suggestions
Top with parmesan cheese.
Originally Submitted
11/16/2015
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