Slow Cooked Italian Vegetable Soup Recipe
Ingredients
| Carrots | 3 Small, sliced | |
| Onion | 1 Small, chopped | |
| Potatoes | 2 Small, diced | |
| Parsley | 2 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Beef bouillon - 3 teaspoon, granules or | ||
| Beef bouillon - 3 cubes | ||
| Basil | 1 1/4 Teaspoon, dried | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Red kidney beans - 16-ounce can, undrained | ||
| Water | 3 Cup (16 tbs) | |
| Tomatoes - 14 1/2-ounce can stewed, with juice | ||
| Ham | 1 Cup (16 tbs), diced | |
Directions
MAKING
1. In slow cooker layer carrots, onions, potatoes, parsley, garlic, beef bouillon, basil, salt, pepper and kidney beans without stirring add water.
2. Cook with cover on Low for 8-9 hours or on High for 4 1/2-5 1/2 hours, such that vegetables are tender.
3. Stir in tomatoes and ham and cook with cover on High 10-15 minutes.
SERVING
4. Serve as desired.
1. In slow cooker layer carrots, onions, potatoes, parsley, garlic, beef bouillon, basil, salt, pepper and kidney beans without stirring add water.
2. Cook with cover on Low for 8-9 hours or on High for 4 1/2-5 1/2 hours, such that vegetables are tender.
3. Stir in tomatoes and ham and cook with cover on High 10-15 minutes.
SERVING
4. Serve as desired.
Chef
