Kim's Kitchen

Rustic Italian Stew

• 3 T. Beef Bouillon Granules
• 7 C. Water
• 1 Can (14.5oz) Diced Tomatoes
• Salt & Pepper to taste
• 2 Bay Leaves
• 1 tsp. Parsley
• 1/2 tsp. Garlic
• Dash Oregano
• Dash Basil
• 3 Stalks Celery, Diced
• 1 C. Carrots, Sliced
• 1 C. Fresh Sugar Snap Pea Pods, Chopped in large pieces
• 1 Can Drained Corn
• 1 Package (16-18oz) Potato Gnocchi
• 1 Batch Homemade Meatballs (please don't ruin this beautiful soup with store bought meatballs)

In large crockpot stir Beef Bouillon until mostly dissolved into Water. Stir in Tomatoes. Add Salt, Pepper, Bay Leaves, Parsley, Garlic, Oregano, Basil. Stir well.

Add Celery, Carrots, Pea Pods & Corn. Put lid on and let cook on low 6-8 hours. (Remember with soup, the longer it slow cooks, the better the flavors come together)

1-2 hours before serving, add in Gnocchi & Meatballs. Remove Bay Leaves.

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