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
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
-
Step1In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice and basil.
-
Step2Cover; cook on Low heat setting 6 to 8 hours.
-
Step3Stir 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;Tips from the Betty Crocker Kitchens
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