Ingredients
3 celery ribs, sliced1 large onion, chopped1 can (14-1/2 ounces) sliced potatoes, drained1 can (14-1/2 ounces) sliced carrots, drained2 cans (6-1/2 ounces each) chopped clams2 cups reduced-sodium tomato juice1-1/2 cups water1/2 cup tomato puree1 tablespoon dried parsley flakes1-1/2 teaspoons dried thyme1/2 teaspoon salt1 bay leaf2 whole black peppercorns
Preparation
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.
