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Slow-Cooker Vegetable Rice Soup

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By Betty Crocker Kitchens
Updated Aug 10, 2010
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Warm up with a bowlful of hearty soup. It can be ready and waiting!

Slow-Cooker Vegetable Rice Soup

  • Prep Time 20 min
  • Total 6 hr 35 min
  • Servings 7
  • Ingredients 13
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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

Instructions

  • Step 
    1
    In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice and basil.
  • Step 
    2
    Cover; cook on Low heat setting 6 to 8 hours.
  • Step 
    3
    Stir in rice. Cover; cook on Low heat setting about 15 minutes longer or until rice is tender. Stir in basil.

Nutrition

120 Calories
1g Total Fat
4g Protein
28g Total Carbohydrate

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.

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