•4 med. tomatoes, chopped

•2 medium potatoes, peeled and cubed

•2 c. halved fresh green beans

•2 small zucchini, cubed

•1 med. yellow summer squash, cubed

•4 small carrots, thinly sliced

•2 celery ribs, thinly sliced

•1 c. cubed peeled eggplant

•1 c. sliced fresh mushrooms

•1 small onion, chopped

•1 Tbsp. minced fresh parsley

•1 Tbsp. salt-free garlic and herb seasoning

•4 c. V-8 juice

Combine all ingredients in a five-quart slow cooker. Cover and cook on low for 7-8 hours or until the vegetables are tender. This a versatile soup, add or delete just about any vegetable.

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