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Crock-Pot Italian Vegetable Soup

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“I was looking for a nice and easy hot soup recipe for a cold winter day, but one that would be ready when I came home from work. I found this one in Fix-It and Forget-It Cookbook. It is so yummy and flavorful! And it couldn't be any easier! You can sprinkle Parmesan cheese on the top, or add other vegetables. We loved it just the way it is, and served with a fresh, crusty loaf of bread.... Mmm.”
READY IN:
9hrs 10mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Layer carrots, onions, potatoes, parsley, garlic, basil, salt, pepper and kidney beans in slow cooker.
  2. Do not stir.
  3. Add beef stock.
  4. Cover; cook on Low 8-9 hours, or on High 4 1/2-5 1/2 hours, until vegetables are tender.
  5. Turn slow cooker to high.
  6. Stir in tomatoes and ham.
  7. Cover and cook for 10-15 minutes.

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