Crockpot Veggie Soup

Ingredients

1 14.5-oz can canned cut tomatoes with onion and garlic

1 14.5-oz can 99% Fat Free Vegetable Broth

2 1/2 cups fatfree chicken broth

5 cups V-8 vegetable juice -- high calcium kind preferred

1 pound frozen carrot slices

1 10-oz package sliced mushrooms

1 medium yellow squash -- sliced

1/4 cup peppers -- frozen, assorted

black pepper -- to taste (1/2 tsp?)

kosher salt -- to taste (1/2 tsp?)

2 tablespoons fresh parsley leaves

1 teaspoon dried basil -- to taste (or 1T fresh)

Procedure

Put all ingredients into crockpot and set on high. (I use a 4 1/2 quart Rival Oval Crockpot). Cook as long as desired (until veggies are as softas you like). You can cook this on "low" power all day. I like to start it on "high" to get it up to temp.

*faster Puree half of veggies in small batches in the blender or use a hand-blender right in the turned off crock pot.

Freeze in plastic containers in desired quantities. Thaw and reheat in microwave or stove top.

Since this recipe filled my 4 1/2 qt crockpot, I estimate that this will make about 12 (1 1/2 cup) servings

Yield: "4 1/2 quarts"

Per serving: 62 Calories (kcal); trace Total Fat; (6% calories from fat); 4g Protein; 12g Carbohydrate; 0mg Cholesterol; 781mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Serving Information

• Serves: 12.000000000