Slow-Cooked Harvest Vegetable and Rice Soup

(from saymyname’s recipe box)

Serves 7 people

Categories: Main Dish, Slow Cooker, Soup

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.

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