Slow-Cooker Vegetable Rice Soup

Slow-Cooker Vegetable Rice Soup

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

Prep Time

20

Minutes

Total Time

6:35

Hrs:Mins

Makes

7

servings

2
cans (14 oz each) vegetable broth
1
can (28 oz) Muir GlenĀ® 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.
Makes 7 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Chicken or beef broth can be used instead of the vegetable broth.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 120
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 1040mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 4g,
  • Protein 4g;
Percent Daily Value*:
    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;
    *Percent Daily Values are based on a 2,000 calorie diet.