Tuesday, August 12, 2014

Italian vegetable soup

I love crock-pot recipes and this is one I have made several times!  

Preparation Time: 20 minutes
Slower Cooker Cooking Time: 4 to 41/2 hours on high or 8 to 9 hours in low
Last-Minutes Cooking Time: 10 to 15 minutes on high

3 small carrots, thinly sliced
1 small onion, chopped
2 ribs celery, sliced
2 small potatoes, diced
2 T. chopped parsley
1 large clove garlic, minced
3 tsp. beef bouillon granules
1 1/4 tsp. dried basil leaves, crunched
1/2 tsp. salt
1/4 tsp. pepper
1 can (15oz.) red kidney beans
3 c. water
1 can (8oz.) stewed tomatoes, cut up and juice reserved
1 c. diced cooked ham

1. Layer in a slow cooker, in order, carrots, onions, celery, potatoes, parsley, garlic, bouillon granules, basil, salt, pepper, and kidney beans with liquid. Add water. DO NOT STIR.

2. Cover and cook on high for 4 to 4 1/2 hours or on low for 8 to 9 hours or until vegetables are tender. 
3. Stir in stewed tomatoes with juice and ham. Immediatly cover and cook on high for 10 to 15 minutes or until heated through.

Serve with graded Parmesan cheese. If desired, serve over cooked pasta in bottom of soup bowls.

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