Thursday, January 10, 2008

Italian Vegetable Soup


This recipe is great one, especially if you have leftover cooked ham from another dinner. Most of the other ingredients you will probably have on hand. Bon Apetit!

3 small carrots, sliced
1 small onion, chopped
2 small potatoes, diced
2 T. chopped parsley
1 garlic clove, minced
3 t. beef bouillon granules, or 3 beef bouillon cubes
1 ¼ t. dried basil
½ t. salt
¼ t. pepper
16 oz. Can red kidney beans, undrained
3 cups water
14 ½ oz. Cant stewed tomatoes, with juice
1 c. diced, cooked ham

Layer carrots, onions, potatoes, parsley, garlic, beef bouillon, basil, salt, pepper, and kidney beans in crockpot.
Do not stir.
Add water.
Cover and Cook on Low 8-9 hours
Or on High 4 ½ to 5 ½ hours until veggies are tender.
Stir in tomatoes and ham.
Cover and cook on High 10-15 minutes.

2 comments:

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