Summer's Bounty Soup

Submitted by ratherbeswimmin

"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."

 

• Ready In: 8hrs 40mins
• Ingredients: 16
• Yields: 3 1/2 quarts

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.

Reviews

[beccalanders31]

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.

 

[robbin.oakley]

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.