Summer'S Bounty Soup - cooking recipe

Ingredients

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

Preparation

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). Remove bay leaf before serving.