Crock-Pot Italian Vegetable Soup

• 3 small carrots, sliced
• 1 small onion, chopped
• 2 small potatoes, diced
• 2 tablespoons fresh parsley, chopped
• 1 garlic clove, minced
• 1 1/4 teaspoons dried basil (or use fresh)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (16 ounce) can red kidney beans, undrained
• 3 cups beef stock
• 14 1/2 ounces stewed tomatoes, with juice
• 1 cup cooked ham, diced

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.

carrots, onion, potatoes, fresh parsley, garlic, basil, salt, pepper, red kidney beans, beef stock, tomatoes

Taken from www.food.com/recipe/crock-pot-italian-vegetable-soup-354271 (may not work)