Italian Vegetable Soup(Slow-Cooker) - cooking recipe

Ingredients

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

Preparation

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