Slow-Cooker Vegetable Rice Soup

  • Prep 20 min
  • Total 6 hr 35 min
  • Servings 7
Slow-Cooker Vegetable Rice Soup

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

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
10
% Daily Value
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.

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