SLOW-COOKED HARVEST VEGETABLE AND RICE SOUP

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Slow-Cooked Harvest Vegetable and Rice Soup image

Make and share this Slow-Cooked Harvest Vegetable and Rice Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Rice

Time 8h20m

Yield 7 serving(s)

Number Of Ingredients 12

2 (14 ounce) cans vegetable broth
1 (28 ounce) can crushed tomatoes, undrained
2 bouillon cubes (vegetable, chicken, beef)
1 1/2 cups chopped carrots
3 small zucchini, cut into 1/2 inch slices
1 medium yellow bell pepper, cut into 1/2 inch pieces
1/2 cup sliced green onion
2 -3 garlic cloves, minced
2 cups shredded cabbage
2 teaspoons dried marjoram
1/2 cup uncooked instant rice
1/4 cup chopped fresh basil

Steps:

  • Add all the ingredients except the rice and basil to a large slow cooker.
  • Cover and cook on LOW for 6-8 hours or until vegetables are tender.
  • Add in rice; stir.
  • Cover and cook on LOW for 15 minutes or until rice is tender.
  • Stir in basil; taste and adjust seasoning with salt and pepper, if needed.
  • Serve hot.

Nutrition Facts : Calories 100.2, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.1, Sodium 353.6, Carbohydrate 21.9, Fiber 4.6, Sugar 3.6, Protein 4.2

*** Explore more Slow-Cooked Harvest Vegetable And Rice Soup Recipes »

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