I got this in email today and thought it looked great!

Source: email newsletter

8 medium leeks
2 medium onions
1 clove garlic
1 large tomato
2 tsp olive oil (I'd use more broth or water, not oil)
1/2 cup vegetable or nonfat, low sodium chicken broth
Salt and pepper to taste
4 sprigs fresh dill, chopped

Rinse leeks under cool running water. Halve them
lengthwise, peeling off the tough outer layer and
including about 2 inches of the green tops. Rinse them again. Slice onions, chop garlic, and peel, seed and chop tomato.

In a skillet, saute onions and garlic in olive oil (or broth or water) 2 minutes. Put onions, garlic, leeks, tomato and stock into slow-cooker; cover and cook on low 6 to 10 hours. Salt and pepper to taste at end of cooking.

Garnish with chopped dill at serving time. Serves 6.