Crock-Pot Italian Vegetable Soup - cooking recipe

Ingredients

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

Preparation

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