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Summer Veggie Crockpot Stew
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An easy slow-cooker recipe that is a great way to use your summer vegetables.
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 mushroom
1 small onion, chopped
1 tablespoon minced fresh parsley
1 tablespoon salt-free garlic and herb seasoning
2 cups V-8 juice
2 cups tomato juice
Add all the ingredients to a 5-quart slow cooker.
Cover and cook on LOW for 7-8 hours or until the vegetables are tender. Season to taste with salt and pepper (I add cayenne pepper).
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