Ingredients
4
cups chicken broth
4
cups tomato juice
1
tablespoon dried basil leaves
1
teaspoon salt
1/2
teaspoon dried oregano leaves
1/4
teaspoon pepper
2
medium carrots, sliced (1 cup)
2
medium stalks celery, chopped (1 cup)
1
small zucchini, chopped (1 cup)
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
can (28 ounces) diced tomatoes, undrained
Preparation
Mix all ingredients in 4- to 5-quart Crock-Pot slow cooker.
Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
