Best Vegetarian Rice And Veggie 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