Slow-Cooked Harvest Vegetable and Rice Soup

Submitted by ratherbeswimmin

"A tasty, low-fat soup. Add some garlic bread and salad."

 

• Ready In: 8hrs 20mins
• Ingredients: 12
• Serves: 7

ingredients

• 2 (14 ounce) cans vegetable broth
• 1 (28 ounce) can crushed tomatoes, undrained
• 2 bouillon cubes (vegetable, chicken, beef)
• 1 1⁄2 cups chopped carrots
• 3 small zucchini, cut into 1/2 inch slices
• 1 medium yellow bell pepper, cut into 1/2 inch pieces
• 1⁄2 cup sliced green onion
• 2 -3 garlic cloves, minced
• 2 cups shredded cabbage
• 2 teaspoons dried marjoram
• 1⁄2 cup uncooked instant rice
• 1⁄4 cup chopped fresh basil

directions

1. Add all the ingredients except the rice and basil to a large slow cooker.
2. Cover and cook on LOW for 6-8 hours or until vegetables are tender.
3. Add in rice; stir.
4. Cover and cook on LOW for 15 minutes or until rice is tender.
5. Stir in basil; taste and adjust seasoning with salt and pepper, if needed.
6. Serve hot.

Reviews

[Derf2440]

mmm mmm delicious veggie soup! I didn't have any veggie broth so i used low salt, no fat chicken broth, worked out great. We loved the combination of veggies, I used canned diced tomatoes. Also just used about a quarter cup of rice as the soup is very thick and had to use dried basil. We love it and I will make it again, thanks for posting it will be great to have in the freezer for lunches.

 

[Michaela]

Very delicious soup and quite healthy. Followed the recipe exactly and wouldn't make any changes. Cooking on low for 6 hours was just right in my crock-pot. My kids, who don't like many things veggie, even liked it. Thanks for an easy, good week-night cold weather soup.

 

[ellie_]

Good but a bit to much tomato for us -- next time I'll use chopped tomatoes instead of the crushed.