Tomatoes, potatoes, zucchini, squash, carrots, celery, eggplant, fresh mushrooms, and onion all slow-cooked for 8 hours in a tomato broth.
-By Carrie (Strommen) Lennie
4 medium tomatoes, chopped
2 medium potatoes, peeled and cubed
2 cups cut 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 Tbsp fresh parsley, minced
1 Tbsp salt-free garlic and herb seasoning
4 cups V-8 juice
- Combine all ingredients in a 5-quart slow cooker.
- Cover and cook on low for 7-8 hours or until the vegetables are tender.