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Italian Vegetable Soup (Crockpot recipe)

Source of Recipe


Karen Riching - Greenville



List of Ingredients



• 3 small carrots, thinly sliced
  
• 1 small onion, chopped
  
• 2 ribs celery, sliced
  
• 2 small potatoes, diced
  
• 2 T. chopped parsley
  
• 1 clove garlic, minced
  
• 3 tsp. chicken boullion
  
• 1 1/4 tsp. dried basil, crushed
  
• 1/2 tsp. salt
  
• 1/4 tsp. pepper
  
• 1 15oz. can white kidney beans
  
• 1 8oz. can stewed tomatoes
  
• 3 c. water
  
• 1 c. diced cooked chicken
  






Instructions



1. Layer in slow cooker in order: carrots, onion, celery, potatoes, parsley, garlic, boullion granules, basil, salt, pepper and beans (with liquid). Add Water. DO NOT STIR.
   
   
2. Cover and cook on low for 8 - 9 hours or until vegetables are tender.
   
   
3. Stir in stewed tomatoes (with juice) and chicken. Immediately cover and cook on high for 10 - 15 minutes or until heated through.
   
   






Final Comments


You can double this recipe for a large crockpot.