4 medium tomatoes -- chopped
2 medium potatoes -- peeled, cubed
2 cups fresh green beans -- halved
2 small zucchini -- cube
1 medium yellow summer squash -- cubed
4 small carrots -- slice thin
2 celery ribs -- sliced thin
1 cup cubed peeled eggplant
1 cup sliced fresh mushrooms
1 small onion -- chopped
1 tablespoon miced fresh parsley
1 tablespoon salt-free garlic and herb seasoning
4 cups V-8 juice

Combine all ingredients in a 5-quart slow cooker. Cover and cook on LOW 7 to 8 hours or until the vegetables are tender.

This recipe yields 12 servings.