Crock-Pot Italian Vegetable Soup
- Reviews 2
Ready In: 9 hrs 10 mins
Serves: 4-6
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
- Layer carrots, onions, potatoes, parsley, garlic, basil, salt, pepper and kidney beans in slow cooker.
- Do not stir.
- Add beef stock.
- Cover; cook on Low 8-9 hours, or on High 4 1/2-5 1/2 hours, until vegetables are tender.
- Turn slow cooker to high.
- Stir in tomatoes and ham.
- Cover and cook for 10-15 minutes.
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