Recipe: Arabian Stew (crockpot)

Arabian Stew
Source: Yankee Kitchen: A New England Harvest for All Seasons by Lindley Boegehold
Yield: 20 servings (1 cup each)

3 1/2 cups tomato juice
1 lb chicken, cooked and cut up
2 small potatoes, diced
1 medium eggplant, cut up
1 large onion, diced
6 celery stalks with greens, diced
28 oz canned green beans, drained
12 oz fresh or 8 oz canned mushrooms, drained
1 tbsp oregano
garlic, to taste
onion powder, to taste
TO SERVE:
parmesan cheese, grated

Place all ingredients in a crock pot in the order listed (except for the cheese).

Cover and cook 8-10 hours on medium.

Serve with cheese.