Serves: 4
Total Calories: 275

3 carrots small, thinly sliced
1 onion small, chopped
2 ribs celery sliced
2 potatoes small, diced
2 tablespoons parsley chopped
1 garlic large, minced
3 teaspoons beef bouillon
1 1/4 teaspoons basil dried basil leaves, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15-ounce) can kidney beans
3 cups water
1 (8-ounce) can stewed tomatoes cut up and juice reserved
1 cup ham diced cooked

Preparation Time: 20 minutes
Slow Cooker Cooking Time: 4 to 4 1/2 hours on high or 8 to 9 hours on low
Last-Minute Cooking Time: 10 to 15 minutes on high
1. Layer in a slow cooker, in order, carrots, onion, celery, potatoes, parsley, garlic, bouillon granules, basil, salt, pepper and kidney beans with liquid. Add water. Do Not Stir.

2. 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.

3. Stir in stewed tomatoes with juice and ham. Immediately cover and cook on high for 10 to 15 minutes or until heated through.

Serve with grated Parmesan cheese. If desired, serve over cooked pasta in bottom of soup bowls.

Nutritional Facts:

Serves: 4
Total Calories: 275
Calories from Fat: 7

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