Total Time
8hrs 40mins
Prep 40 mins
Cook 8 hrs

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 Nutrition

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.

Reviews

(2)
Most Helpful

My crockpot gets used big time during the summer. I thought this was a good chunky vegetable soup that provided healthy sustenance. I used Spicy V-8. I know I will use this one all summer long because my husband has a big garden that gets closer to being ready everyday. Thanks.

beccalanders31 June 06, 2004

You must be a Taste of Home fan like me! I've made this recipe a few times! When I make it, I omit the mushrooms and eggplant, and use corn. This recipe is verstalie. Spicy V-8 is good too.

robbin.oakley September 05, 2003

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