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    You are in: Home / Recipes / Crock-Pot Italian Vegetable Soup Recipe
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    Crock-Pot Italian Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    9 hrs 10 mins

    10 mins

    9 hrs

    Whisper's Note:

    I was looking for a nice and easy hot soup recipe for a cold winter day, but one that would be ready when I came home from work. I found this one in Fix-It and Forget-It Cookbook. It is so yummy and flavorful! And it couldn't be any easier! You can sprinkle Parmesan cheese on the top, or add other vegetables. We loved it just the way it is, and served with a fresh, crusty loaf of bread.... Mmm.

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    Ingredients:

    Servings:

    Units: US | Metric

    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.

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    Ratings & Reviews:

    • on November 24, 2011

      55

      Wonderful soup for a chilly fall day. Nice combination of flavors! I omitted the additional salt due to the ham and broth which worked well for us. The family liked it a lot and it was perfect dinner for a busy work day so I'll keep this one handy! Thanks Whisper.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Crock-Pot Italian Vegetable Soup

    Serving Size: 1 (388 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 368.1
     
    Calories from Fat 65
    17%
    Total Fat 7.3 g
    11%
    Saturated Fat 2.5 g
    12%
    Cholesterol 31.7 mg
    10%
    Sodium 1261.0 mg
    52%
    Total Carbohydrate 53.4 g
    17%
    Dietary Fiber 12.9 g
    51%
    Sugars 7.4 g
    29%
    Protein 24.3 g
    48%

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