Crock-Pot Italian Vegetable Soup

Ingredients

• 3 small carrots, sliced
• 1 small onion, chopped
• 2 small potatoes, diced
• 2 tablespoons fresh parsley, chopped
• 1 garlic clove, minced
• 1 1/4 teaspoons dried basil (or use fresh)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

• 1 (16 ounce) can red kidney beans, undrained
• 3 cups beef stock
• 14 1/2 ounces stewed tomatoes, with juice
• 1 cup cooked ham, diced

Directions

1. 1

   Layer carrots, onions, potatoes, parsley, garlic, basil, salt, pepper and kidney beans in slow cooker.

2. 2

   Do not stir.

3. 3

   Add beef stock.

4. 4

   Cover; cook on Low 8-9 hours, or on High 4 1/2-5 1/2 hours, until vegetables are tender.

5. 5

   Turn slow cooker to high.

6. 6

   Stir in tomatoes and ham.

7. 7

   Cover and cook for 10-15 minutes.