Summer’s Bounty Soup

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

Instructions

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.