Summer's Bounty Soup Recipe

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Ingredients:

Serving

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 tbsp minced fresh parsley
1 tbsp salt-free garlic and herb seasoning
1 whole bay leaf
1/2 tsp dried thyme
1/2 tsp dried basil
4 cups v8 vegetable juice

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2859.42 Kcal (11972 kJ)
Calories from fat	0.89 Kcal
		% Daily Value*
Total Fat	0.1g	0%
Sodium	2089.74mg	87%
Potassium	5586.21mg	119%
Total Carbs	681.14g	227%
Sugars	212.2g	849%
Dietary Fiber	32.53g	130%
Protein	21.93g	44%
Vitamin C	2740.8mg	4568%
Vitamin A	4.6mg	153%
Iron	6.7mg	37%
Calcium	611.3mg	61%

Amount Per 100 g
Calories	30.29 Kcal (127 kJ)
Calories from fat	0.01 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	22.13mg	87%
Potassium	59.17mg	119%
Total Carbs	7.21g	227%
Sugars	2.25g	849%
Dietary Fiber	0.34g	130%
Protein	0.23g	44%
Vitamin C	29mg	4568%
Iron	0.1mg	37%
Calcium	6.5mg	61%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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