Summer'S Bounty Soup

• 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

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.

tomatoes, potatoes, green beans, zucchini, yellow squash, carrots, celery, eggplant, mushrooms, onion, parsley, salt, bay leaf, thyme, dried basil, vegetable juice

Taken from www.food.com/recipe/summers-bounty-soup-70511 (may not work)