Crockpot Veggie-Bean Soup

My mom always said, "You can't have soup in the summer!".  Well, since it's officially spring and soon will be summer, we better squeeze this one in!

2 large carrots (1 cup) diced
2 celery ribs (1/2 cup) diced
1 medium onion, diced
1 8 ounce package sliced mushrooms
1 large zucchini, chopped
1 yellow squash, chopped
1 Tbsp. chili powder
1 tsp. dried basil
1 tsp. red pepper
1 8 oz. can tomato sauce
3 cups tomato juice
2 (14 oz.) cans diced tomatoes
4 (15 oz.) cans beans (pinto, black, kidney, northern - drained/rinsed)
1 cup frozen/1 can whole corn

Saute first 3 ingredients in skillet.  Add mushrooms, zucchini and squash.  Add spices - saute until tender.

Put all ingredients into crockpot - cook on low for 8 hours.

15 servings, 1.5 cup each:
124 calories, 1 g fat, 2 mg iron, 0 cholesterol, 63 mg calcium, 25 g carbs, 566 mg sodium, 7.4 g protein, 7 g fiber