Slow Cooker Vegetable Soup

Irmgard's Note:

A good, hearty vegetable soup that can be prepared the night before and put to cook before you leave the house in the morning. Excellent topped with parmesan cheese.

• Total Time: 6 hrs 40 mins
• Prep Time: 20 mins
• Cook Time: 6 hrs 20 mins

Ingredients:

Servings: 6

• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 (28 ounce) can diced tomatoes
• 2 cups chicken broth
• 3 cups water
• 1/2 cup ham, cut into cubes
• 1 (19 ounce) can red kidney beans, drained and rinsed
• 1 sweet green pepper, diced
• 1 zucchini, diced
• 1 cup corn kernel
• 1/4 cup fresh parsley, chopped
• 1 cup orzo pasta, precooked (optional)

Directions:

1. In a 6 quart slow cooker, combine the onion, carrots, celery, garlic, bay leaves, oregano and salt.
2. Add the tomatoes, stock, water, ham and kidney beans.
3. Cover and cook on low until the vegetables are tender, about 6 hours.
4. Add the green pepper, zucchini, corn and cooked pasta (if using).
5. Cover and cook on high until the vegetables are tender crisp, about 20 minutes.
6. Discard the bay leaves and stir in the parsley.