Soups recipes

Italian Vegetable Soup

Course : Soups
Serves: 4

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Ingredients:

3 small carrots -- thinly sliced

1 small onion -- chopped

2 ribs celery -- sliced

2 small potatoes -- diced

2 tablespoons chopped parsley

1 clove garlic -- minced

3 teaspoons beef bouillon granules -- OR VEGETABLE

1 1/4 teaspoons dried basil -- crushed

1/2 teaspoon salt

1/4 teaspoon pepper

1 can red kidney beans -- 15 oz.

3 cups water

8 ounces stewed tomatoes, cut up, save juice

Preparation / Directions:

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 hight 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. 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.

Italian Vegetable Soup

Ingredients:

Preparation / Directions:

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