Crock-Pot Italian Vegetable Soup

1. Layer carrots, onions, potatoes, parsley, garlic, basil, salt, pepper and kidney beans in slow cooker.

2. Do not stir.

3. Add beef stock.

4. Cover; cook on Low 8-9 hours, or on High 4 1/2-5 1/2 hours, until vegetables are tender.

5. Turn slow cooker to high.

6. Stir in tomatoes and ham.

7. Cover and cook for 10-15 minutes.

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Nutrient	Quantity
Total fats	26.3102 g
Protein	93.812 g
Carbohydrates	264.7274 g
Energy	1617.3736 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8602 g
Water	1258.6062 g
Aspartic acid	9.2119 g
Calcium, Ca	737.8694 mg
Lutein + zeaxanthin	874.9119 g
Fiber, total dietary	79.8344 g
Carotene, beta	15027.2234 g
Niacin	16.6888 mg
Vitamin A, RAE	1547.6278 g
Arginine	4.5227 g
Riboflavin	1.4615 mg
Tocopherol, beta	0.015 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Glutamic acid	12.8546 g
Sodium, Na	6038.8888 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5373 g
Total lipid (fat)	26.3102 g
Manganese, Mn	5.8909 mg
Fructose	1.7295 g
Proline	3.0647 g
Fatty acids, total saturated 16:0	5.1733 g
Fatty acids, total saturated 8:0	0.0762 g
Sucrose	6.0781 g
Choline, total	121.9655 mg
Sugars, total	43.8591 g
Serine	3.9046 g
Fatty acids, total saturated 10:0	0.1515 g
Fatty acids, total saturated 18:0	2.8478 g
Vitamin B-6	1.9932 mg
Selenium, Se	39.409 g
Ash	31.7365 g
Fatty acids, total saturated 18:1 undifferentiated	7.8611 g
Pantothenic acid	6.1976 mg
Phenylalanine	3.8928 g
Copper, Cu	5.0435 mg
Betaine	0.7256 mg
Thiamin	2.0623 mg
Retinol	60.48 g
Methionine	1.0914 g
Iron, Fe	34.1647 mg
Carbohydrate, by difference	264.7274 g
Phosphorus, P	1534.9051 mg
Folate, total	1231.1032 g
Tocopherol, gamma	0.0798 mg
Lycopene	50139.535 g
Alanine	3.1671 g
Cholesterol	45.36 mg
Valine	3.7891 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	4.754 g
Glycine	2.8583 g
Carotene, alpha	5536.2018 g
Glucose (dextrose)	2.2656 g
Fatty acids, total saturated 14:0	0.684 g
Zinc, Zn	16.249 mg
Isoleucine	3.2315 g
Fatty acids, total saturated 12:0	0.2273 g
Fatty acids, total polyunsaturated	5.6152 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	5.7523 g
Tocotrienol, alpha	0.0479 mg
Vitamin A, IU	29890.0473 IU
Folate, DFE	1231.1032 g
Tryptophan	0.8681 g
Vitamin C, total ascorbic acid	139.9243 mg
Phytosterols	11.409 mg
Galactose	0.0039 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.1513 g
Starch	2.145 g
Tyrosine	2.0653 g
Vitamin K (phylloquinone)	209.1982 g
Fatty acids, total saturated	9.6949 g
Histidine	2.0264 g
Fatty acids, total monounsaturated	8.7009 g
Threonine	3.2713 g
Folate, food	1231.1032 g
Cryptoxanthin, beta	0.6517 g
Vitamin E (alpha-tocopherol)	9.3687 mg
Magnesium, Mg	566.646 mg
Lysine	4.9995 g
Potassium, K	6548.7158 mg
Cystine	0.9283 g
Fluoride, F	5.7666 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Carrot	3	61.5	14.37	0.36
Onion	1	28	6.538	0.07
Potato	2	0	0	0
Tomato	14.5 ounces	94.5456	20.9644	0.8221
Parsley	2 tablespoons	2.736	0.4811	0.06
Ham	1 cup	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	1	4.47	0.9918	0.015
Basil	1.25 1/4	0.254	0.0293	0.0071
beef stock	3 cups	514.08	56.0196	24.2676
red kidney bean	1 can	910.3448	164.9655	0.6897