This recipe for Italian Vegetable Soup - Crock Pot Version, by Stephanie Wilson, is from The Elliott Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Stephanie Wilson Added: Monday, September 29, 2008
3 carrots - thinly sliced 1 onion - chopped 2 celery stalks - sliced 2 potatoes - diced 2 tbsp. chopped parsley 1 clove garlic - minced 3 tsp. beef bouillon granules 1 1/4 tsp. dried basil 1/2 tsp. salt 1/4 tsp. pepper 1 can red kidney beans 3 c. water 1 can stewed tomatoes, cut up & juice reserved 1 c. diced cooked ham
Layer in a slow cooker, in order, carrots, onion, celery, potatoes, parsley, garlic, bouillon granules, basil, salt, pepper, kidney beans with liquid. Add water, but do NOT stir. Cover and cook on low for 8-9 hours or on high for 4-4 1/2 hours. 15 minutes before finish time, stir in stewed tomatoes with juice and ham. Cover and cook on high for 15 minutes or until heated through.
Perfect to put in the night before, turn on in the morning for a great soup ready when you get home!
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