SUMMER'S BOUNTY SOUP

Summer's Bounty Soup image

An easy slow-cooker recipe that is a great way to use your summer vegetables. My husband prefers V-8 juice but I like tomato juice, so I compromise and use half of each. You can season to your liking.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 8h40m

Yield 3 1/2 quarts

Number Of Ingredients 16

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Ingredients

4 medium tomatoes, chopped
2 medium potatoes, peeled and cubed
2 cups halved fresh green beans
2 small zucchini, cubed
1 medium yellow squash, cubed
4 small carrots, thinly sliced
2 celery ribs, thinly sliced
1 cup cubed peeled eggplant
1 cup sliced fresh mushrooms
1 small onion, chopped
1 tablespoon minced fresh parsley
1 tablespoon salt-free garlic and herb seasoning
1 whole bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
4 cups V8 vegetable juice or 4 cups tomato juice

Steps:

Add all the ingredients to a 5-quart slow cooker.
Cover and cook on LOW for 7-8 hours or until the vegetables are tender.
Season to taste with salt and pepper (I add cayenne pepper). Remove bay leaf before serving.

Nutrition Facts : Calories 435.9, Fat 6, SaturatedFat 1.6, Sodium 850.9, Carbohydrate 101.2, Fiber 28.5, Sugar 21.6, Protein 14.2

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