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Prep Time: 40 Minutes Cook Time: 480 Minutes |
Ready In: 520 Minutes Servings: 1 |
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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. 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 |
Directions:
1. Add all the ingredients to a 5-quart slow cooker.
2. Cover and cook on LOW for 7-8 hours or until the vegetables are tender.
3. Season to taste with salt and pepper (I add cayenne pepper). Remove bay leaf before serving.
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