|Homemade chicken stock/Beef stock / one 49 1/2 ounce can chicken / beef broth||6 Cup (96 tbs)|
|Canned diced peeled tomatoes||28 Ounce (1 Can)|
|Sliced carrots||2 Cup (32 tbs) (5 Or 6 Medium)|
|Fresh green beans||1⁄2 Pound, cut into 1-inch pieces|
|Celery ribs||3 Large, sliced|
|Onion||1 Large, chopped|
|Red potatoes||3⁄4 Pound, scrubbed and cut into 1/2-inch dice|
|Dried basil||1 Tablespoon|
|Dried italian seasoning||2 Teaspoon|
|Garlic||2 Clove (10 gm), crushed through a press|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||1 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
1. In a 6-quart electric slow cooker, mix together the stock, tomatoes with their liquid, carrots, green beans, celery, onion, potatoes, dried basil, Italian seasoning, and garlic.
2. Cover and cook on the low heat setting about 8 hours, or until the potatoes are tender. Stir in the fresh basil and olive oil. Season with salt and garlic pepper to taste. Pass a bowl of grated Parmesan cheese on the side.