Arabian Chicken and Vegetable Stew

This recipe is for 20 cups.

Ingredients

• 3½ cups tomato juice
• 16 oz chicken, cooked and cut up
• 2 small raw potatoes, diced
• 1 medium eggplant, cut up
• 1 large raw onion, diced
• 6 celery stalks with greens, diced
• 28 oz green beans, drained
• 12 oz fresh or 8 oz canned mushrooms, drained
• 1 tbsp oregano
• garlic to taste
• onion powder to taste
• Parmesan cheese, grated

Directions

1. Place all ingredients in a crock pot in the order listed (except for the cheese), cover and cook 8 – 10 hours on medium.
2. Serve with cheese.