Clam-Vegetable Soup (Crock Pot) - cooking recipe

Ingredients

1 (28 ounce) can whole tomatoes, cut up, with liquid
16 ounces frozen hash brown potatoes (preferably fat-free)
1 (10 ounce) package frozen peas and carrots
1 1/2 cups water
1 tablespoon dried onion flakes
2 teaspoons dried parsley flakes
1 1/2 teaspoons salt
1 1/2 teaspoons dried marjoram
2 (7 1/2-11 1/4 ounce) cans clams

Preparation

Combine all ingredients EXCEPT clams in crock pot.
Cook on HIGH heat setting for 3 hours.
Stir in clams, undrained; heat through, and serve.