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Prep Time: 5 Minutes Cook Time: 420 Minutes |
Ready In: 425 Minutes Servings: 14 |
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Lots of wonderfully fresh-tasting vegetables are showcased in this chunky soup sent by Victoria Zmarzley-Hahn of Northampton, Pennsylvania. It's a great way to use up summer's excess produce, she explains. And it's so versatile—you can add or delete just about any vegetable. 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 reduced-sodium v8 juice |
Directions:
1. Combine all ingredients in a 5-qt. slow cooker. Cook, covered, on low 7-8 hours or until vegetables are tender. Yield: 14 servings (about 3-1/2 quarts).
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