Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Harvest Vegetable and Rice Soup
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- #22263
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 cans (14 ounce size) vegetable broth
1 can (28 ounce size) 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.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
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.