"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Italian Vegetable Soup - Crock Pot Version Recipe

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This recipe for Italian Vegetable Soup - Crock Pot Version, by , 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.

Personal Notes:
Personal Notes:
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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