Crockpot recipes |
Summer's Bounty Soup |
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. |