Ingredients
4 medium tomatoes, chopped2 medium potatoes, peeled and cubed2 cups halved fresh green beans2 small zucchini, cubed1 medium yellow summer squash, cubed4 small carrots, thinly sliced2 celery ribs, thinly sliced1 cup cubed peeled eggplant1 cup sliced fresh mushrooms1 small onion, chopped1 tablespoon minced fresh parsley1 tablespoon salt-free garlic and herb seasoning4 cups reduced-sodium V8 juice
Preparation
Combine all ingredients in a 5-qt. slow cooker. Cook, covered, on low 7-8 hours or until vegetables are tender.
