Italian Vegetable Soup(Slow-Cooker)

• 3 carrots, thinly sliced
• 1 onion, chopped
• 2 ribs celery, sliced
• 2 potatoes, diced
• 2 Tbsp. chopped parsley
• 1 clove garlic, minced
• 3 tsp. beef bouillon granules
• 1 1/4 tsp. dried basil, crushed
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 (15 oz.) can red kidney beans
• 3 c. water
• 1 (8 oz.) can stewed tomatoes, cut up with juice reserved
• 1 c. diced ham

1. Layer in slow-cooker (in order) carrots, onion, celery, potatoes, parsley, garlic, bouillon, basil, salt, pepper and kidney beans with liquid.
2. Add water.
3. Do not stir.
4. Cover and cook on high for 4 to 4 1/2 hours or low for 8 to 9 hours.
5. Stir in stewed tomatoes with juice and ham.
6. Immediately cover and cook on high for 10 to 15 minutes or until heated.

carrots, onion, celery, potatoes, parsley, clove garlic, beef bouillon granules, basil, salt, pepper, red kidney beans, water, tomatoes, ham

Taken from www.cookbooks.com/Recipe-Details.aspx?id=527742 (may not work)