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Ingredients

  • 3 celery (stalks, medium - washed & sliced)
  • 1 onion (large, chopped)
  • 1/2 cup tomato puree (low sodium)
  • 1 1/2 cups potatoes (sliced)
  • 1 1/2 cups carrot (washed and sliced)
  • 2 cans clams (6 1/2 ounces each, chopped, drained)
  • 1 1/2 teaspoons thyme (dried)
  • 1 bay leaf
  • 2 dashes black peppercorns
  • 1 1/2 cups water
  • 2 cups tomato juice (low sodium )
  • 1 tablespoon parsley flakes (dried)

Nutrition Facts

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Instructions

  1. Scrub potatoes well to remove any eyes or blemishes
  2. In a slow cooker, combine all ingredients; stir.
  3. Cover and cook on low for 8-10 hours or until the vegetables are tender
  4. Remove bay leaf and peppercorns before serving
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