home > recipes > meals / dishes > soups & salads > soups > vegetable

Harvest Vegetable and Rice Soup

recipe at a glance
question or comment
1 comment

ready in: over 5 hrs
serves/makes:   4
  

recipe id: 22263
cook method: crock pot

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest

ingredients

2 cans (14 oz) vegetable broth
1 can (28 oz) crushed tomatoes, undrained
1 1/2 cup chopped carrot
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 onions
3 cloves garlic, minced
2 cups shredded cabbage
2 teaspoons dried marjoram
salt and pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil

directions

Add all the ingredients except the rice and basil to a large slow cooker. Cover and cook on LOW for 6-8 hours or until vegetables are tender. Add in rice; stir. Cover and cook on LOW for 15 minutes or until rice is tender. Stir in basil. Serve hot.

added by

Savannah

nutrition

Nutritional data has not been calculated yet.

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like harvest vegetable and rice soup




ratings & reviews



number of 5 star votes on this recipe
00%
number of 4 star votes on this recipe
00%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe1



Guest at CDKitchen.com
Nov 5, 2007

Spotter
COMMENT:
What a strange recipe.

This recipe calls for fresh basil, and then doesn't say what to do with it.

Basil likes warmth, so mine is pretty sad come late autumn if it's alive at all.