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Harvest Vegetable and Rice Soup

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ready in: over 5 hrs
serves/makes:   4

recipe id: 22263
cook method: crock pot

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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


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.

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Guest at CDKitchen.com
Nov 5, 2007

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.