Cookbook Soups Vegetables

Slow Cooker Italian Vegetable Soup

Make a batch of corn bread or some biscuits, and you’ve got a great winter meal. I’ve also used leftover smoked Italian sausage instead of ham.

3 small carrots, sliced
1 small onion, sliced
2 small potatoes, diced
2 T. parsley, chopped
1 clove garlic, minced
3 tsp. beef bouillon granules, or 3 beef bouillon cubes
1 1/4 tsp. dried basil
1 1/4 tsp. salt
1/4 tsp. pepper
1 – 16 oz. can red kidney beans, undrained
3 C. water
1 – 14 1/2 oz, can stewed tomatoes, with juice
1 C. cooked ham, diced

  1. Layer carrots, onions, potatoes, parsley, garlic, beef bouillon, basil, salt, pepper and kidney beans in slow cooker. DO NOT STIR.
  2. Add water. Cover. Cook on low 8 to 9 hours, or on high 4 1/2 to 5 1/2 hours, until vegetables are tender.
  3. Stir in tomatoes and meat. Cover and cook on high 10 to 15 minutes.

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