Summer’S Bounty Soup
Ingredients
4 medium tomatoes chopped
2 medium potatoes peeled, cubed
2 C. fresh green beans halved
2 small zucchini cube
1 medium yellow summer squash cubed
4 small carrots slice thin
2 celery ribs sliced thin
1 C. cubed peeled eggplant
1 C. sliced fresh mushrooms
1 small onion chopped
1 Tbsp. minced fresh parsley
1 Tbsp. salt free garlic and herb seasoning
4 C. V8 juice
Cooking Instructions
Combine all ingredients in a 5 quart crock pot. Cover and cook on low 7 to 8 hours or until the vegetables are tender.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)