Slow Cooking Thursday

The recipe I am sharing today is one I got from a friend at work a few years ago. This actually started as a weight watchers recipe, but she added a few spices and made it better. It is healthy, full of vegetables and is really good. My husband and kids even like it!

Vegetable Soup

1 quart V8

2 cups water

2 tablespoons beef soup base

1 cup sliced carrots

2 celery ribs, sliced

1 onion, chopped

1/2 head of cabbage, sliced

1 cup frozen green beans

1 cup sliced mushrooms

1/2 teaspoon garlic powder

1 teaspoon Mrs Dash or salt

1 teaspoon oregano

1/2 teaspoon rosemary

2 bay leaves

black pepper to taste

Combine all ingredients but mushrooms in slow cooker. Cover and cook on low for 6-8 hours. Add mushrooms after first 2 hours of cooking. Remove bay leaves before serving.

*This recipe is very flexible - you may mix up the veggies. I have added chopped green pepper, corn, cubed potatoes... It always tastes good!

For more slow cooking recipes, visit Sandra at Diary of a SAHM.