INGREDIENTS

* 3 celery ribs, sliced
* 1 large onion, chopped
* 1 (14.5 ounce) can sliced potatoes, drained
* 1 (14.5 ounce) can sliced carrots, drained
* 2 (6.5 ounce) cans chopped clams
* 2 cups tomato juice
* 1 1/2 cups water
* 1/2 cup tomato puree
* 1 tablespoon dried parsley flakes
* 1 1/2 teaspoons dried thyme
* 1 teaspoon salt
* 1 bay leaf
* 2 whole black peppercorns

Method

In a slow cooker, combine all ingredients; stir. Cover and cook on low for 8-10 hours or until the vegetables are tender. Remove bay leaf and peppercorns before serving.