Italian Vegetable Soup - cooking recipe

Ingredients

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

Preparation

Layer first 11 ingredients in order in slow cooker.
Add water; do not stir.
Cover and cook on high for 4 to 4 1/2 hours or on low for 8 to 9 hours or until vegetables are tender.
Stir in stewed tomatoes with juice and ham.
Cover and cook on high for 10 to 15 minutes or until heated through.
Serve with Parmesan cheese.