<strong>Italian Vegetable Soup</strong> (J.N. Sundberg)
3 small carrots, sliced
1 small onion, chopped
2 small potatoes, diced
2 Tbsp. chopped parsley
1 garlic clove, minced
3 tsp. beef bouillon granules – or 3 bouillon cubes
1-1/4 tsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper
1 16-ounce can red kidney beans (undrained)
3 cups water
1 14-1/2-ounce can stewed tomatoes (with juice)
1 cup diced, cooked ham

Layer first 10 items in crock pot.  DO NOT STIR.
Add water.
Cook on low 8-9 hours or on high 4-1/2-5-1/2 hours, ’til vegeys are tender.
Stir in tomatoes and ham.  Cook on high 10-15 minutes more.
Serves 4-6.