“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
YIELD:
3 1/2 quarts
UNITS:
US

Ingredients Nutrition

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.

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