Prep: 5 min. Cook: 7 hours Lots of wonderfully fresh-tasting vegetables are showcased in this chunky soup sent by Victoria Zmarzley-Hahn of Northampton, Pennsylvania. "It's a great way to use up summer's excess produce," she explains. "And it's so versatile—you can add or delete just about any vegetable."

4 medium tomatoes, chopped
2 medium potatoes, peeled and cubed
2 cups halved fresh green beans
2 small zucchini, cubed
1 medium yellow summer 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
4 cups reduced-sodium V8 juice

Combine all ingredients in a 5-qt. slow cooker. Cook, covered, on low 7-8 hours or until vegetables are tender. Yield: 14 servings (about 3-1/2 quarts).