1. In a 6 quart slow cooker, combine the onion, carrots, celery, garlic, bay leaves, oregano and salt. 2. Add the tomatoes, stock, water, ham and kidney beans. 3. Cover and cook on low until the vegetables are tender, about 6 hours. 4. Add the green pepper, zucchini, corn and cooked pasta (if using). 5. Cover and cook on high until the vegetables are tender crisp, about 20 minutes. 6. Discard the bay leaves and stir in the parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
