Best Slow Cooked Harvest Vegetable And Rice Soup Recipes

SLOW-COOKER VEGETABLE RICE SOUP

Slow-Cooker Vegetable Rice Soup image

Warm up with a bowlful of hearty soup. It can be ready and waiting!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h35m

Yield 7

Number Of Ingredients 13

Ingredients

2 cans (14 oz each) vegetable broth
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
3 medium carrots, chopped (1 1/2 cups)
3 small zucchini, cut into 1/2-inch slices
1 medium yellow bell pepper, cut into 1/2-inch pieces
8 medium green onions, sliced (1/2 cup)
2 cloves garlic, finely chopped
2 cups shredded cabbage
2 teaspoons dried marjoram leaves
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil leaves

Steps:

In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice and basil.
Cover; cook on Low heat setting 6 to 8 hours.
Stir in rice. Cover; cook on Low heat setting about 15 minutes longer or until rice is tender. Stir in basil.

Nutrition Facts : Calories 120, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1040 mg

SLOW-COOKED VEGETABLE WILD RICE SOUP

Slow-Cooked Vegetable Wild Rice Soup image

This thick and hearty soup is packed with colorful vegetables. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories Dinner Lunch

Time 5h25m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

Ingredients

6 cups reduced-sodium vegetable broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes
2 celery ribs, sliced
2 medium carrots, chopped
1-3/4 cups sliced baby portobello mushrooms
1 medium onion, chopped
1 medium parsnip, peeled and chopped
1 medium sweet potato, peeled and cubed
1 medium green pepper, chopped
1 cup uncooked wild rice
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
2 fresh thyme sprigs, plus more for topping

Steps:

Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

ITALIAN HARVEST VEGETABLE SOUP

Italian Harvest Vegetable Soup image

As published in Delicious Living in March 2010. If my Grandmother had been Italian, she would have made this soup. It is as wholesome and delicious as it is beautiful. Prep tip: If you don't have fresh spinach, you can use one 10-ounce box frozen chopped spinach, thawed and squeezed dry.

Provided by Miss_Elaine

Categories Low Protein

Time 1h5m

Yield 8 , 8 serving(s)

Number Of Ingredients 16

Ingredients

2 cups chopped celery (4-5 stalks)
2 large carrots, peeled
1 large sweet onion, such as Vidalia
2 tablespoons canola oil (or safflower oil)
4 medium garlic cloves, minced
1/2 red bell pepper, sliced into 1/2-inch strips
1/2 bell pepper, sliced into 1/2-inch strips
6 cups water
1 (28 ounce) can diced tomatoes, undrained
1 cup corn kernel (frozen and thawed, or fresh)
1 cup fennel bulb, chopped (or 1 teaspoon whole fennel seed)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
4 -5 ounces baby spinach leaves, roughly chopped
1 small zucchini, sliced into 1/2-inch pieces

Steps:

Chop celery, carrots, and onion into 1/2-inch dice.
Heat oil on medium-high in a large, heavy-bottom stockpot. Add celery, carrots, and onion. Sauté until edges are golden brown, about 10 minutes.
Reduce heat to medium and add garlic and bell peppers. Stir frequently for 1-2 minutes, then add water, tomatoes, corn, fennel, oregano, thyme, and rosemary.
Bring to a boil, then reduce heat and simmer 30-40 minutes. Add spinach and zucchini, simmer another 5 minutes, salt and pepper to taste, and serve.

Nutrition Facts : Calories 120, Fat 4.3, SaturatedFat 0.4, Sodium 63.8, Carbohydrate 19.9, Fiber 4.6, Sugar 5.7, Protein 3.6

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