Crock-Pot Italian Vegetable Soup Recipe

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Ingredients:

Serving

3 small carrots, sliced
1 small onion, chopped
2 small potatoes, diced
2 tbsp fresh parsley, chopped
1 garlic clove, minced
1 1/4 tsp dried basil (or use fresh )
1/2 tsp salt
1/4 tsp pepper
1 (16 oz) can red kidney beans, undrained
3 cups beef stock
14 1/2 oz stewed tomatoes , with juice
1 cup cooked ham, diced

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	151.41 Kcal (634 kJ)
Calories from fat	7.76 Kcal
		% Daily Value*
Total Fat	0.86g	1%
Cholesterol	8.68mg	3%
Sodium	980.74mg	41%
Potassium	750.34mg	16%
Total Carbs	23.54g	8%
Sugars	7.51g	30%
Dietary Fiber	3.8g	15%
Protein	12.61g	25%
Vitamin C	11.1mg	19%
Vitamin A	0.7mg	23%
Iron	1.7mg	9%
Calcium	69.6mg	7%

Amount Per 100 g
Calories	48.04 Kcal (201 kJ)
Calories from fat	2.46 Kcal
		% Daily Value*
Total Fat	0.27g	1%
Cholesterol	2.75mg	3%
Sodium	311.17mg	41%
Potassium	238.07mg	16%
Total Carbs	7.47g	8%
Sugars	2.38g	30%
Dietary Fiber	1.21g	15%
Protein	4g	25%
Vitamin C	3.5mg	19%
Vitamin A	0.2mg	23%
Iron	0.5mg	9%
Calcium	22.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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