Menu
  • Print
  • Save
  • Pinterest
  • Email
  • Facebook

Slow-Cooker Vegetable Rice Soup

Slow-Cooker Vegetable Rice Soup
  • Prep 20 min
  • Total 6 hr 35 min
  • Servings 7
Warm up with a bowlful of hearty soup. It can be ready and waiting!
Updated August 10, 2010

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

  • 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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
10
Total Fat
1g
0%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
1040mg
0%
Total Carbohydrate
28g
0%
Dietary Fiber
4g
0%
Protein
4g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
54%
54%
Calcium
8%
8%
Iron
12%
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;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved