Slow-Cooker Vegetable Rice Soup

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

  • Prep Time 20 min
  • Total Time 6 hr 35 min
  • Servings 7

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

Expert Tips

Chicken or beef broth can be used instead of the vegetable broth.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
1040mg
1040%;
Total Carbohydrate
28g
28%
(Dietary Fiber
4g
4%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
54%;
Calcium
8%;
Iron
12%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.