I came up with this simple, delicious soup years ago when my husband and I both worked. It’s easy to dump all the ingredients into the slow cooker in the morning and come home to a prepared meal.
—MARY DIXON NORTHVILLE, MI
PREP: 10 MIN. • COOK: 8 HOURS • MAKES: 9 SERVINGS
3 celery ribs, sliced
1 large onion, chopped
1 can (14 1/2 ounces) sliced potatoes, drained
1 can (14 1/2 ounces) sliced carrots, drained
2 cans (6 1/2 ounces each) chopped clams
2 cups reduced-sodium tomato juice
1 1/2 cups water
1/2 cup tomato puree
1 tablespoon dried parsley flakes
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1 bay leaf
2 whole black peppercorns
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until vegetables are tender. Discard bay leaf and peppercorns.
PER SERVING 1 cup equals 80 cal., trace fat (trace sat. fat), 14 mg chol., 612 mg sodium, 13 g carb., 3 g fiber, 4 g pro. Diabetic Exchanges: 1 starch, 1 lean meat.