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Summer’s Bounty Soup

Lots of wonderful fresh-tasting vegetables are showcased in this chunky soup. It's a great way to use up summer's excess produce. And it's so versatile—you can add or delete just about any vegetable. —Victoria Hahn, Northampton, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 7 hours
  • Makes
    14 servings (about 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 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 tablespoon minced fresh parsley
  • 1 tablespoon salt-free garlic and herb seasoning
  • 4 cups reduced-sodium V8 juice

Directions

  • Combine all ingredients in a 5-qt. slow cooker. Cook, covered, on low 7-8 hours or until vegetables are tender.
Nutrition Facts
1 cup: 67 calories, 0 fat (0 saturated fat), 0 cholesterol, 62mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable.

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