Summer's Bounty Soup*

By nvrsummergirl

Ingredients

• 4 medium tomatoes, chopped
• 2 medium potatoes, peeled and cubed
• 2 cups halved fresh green beans
• 2 small zucchini, cubed
• 1 medium yellow summer 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
• 4 cups V8 juice

Preparation

Step 1

In a 5-qt. slow cooker, combine all the ingredients. Cover and cook
on low for 7-8 hours or until the vegetables are tender. Yield:
12-14 servings (about 3-1/2 quarts).