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Slow-Cooker Vegetable Rice Soup
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Prep Time:
20 minutes
Total Time:
6 hours 35 minutes
Cozy up with a comforting, easy-to-make soup. Ready when you are!
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:
  • Combine all ingredients in a 3 1/2- to 6-quart slow cooker, leaving out the rice and basil.
  • Simmer covered on Low heat for 6 to 8 hours.
  • Add the rice and gently stir it in. Cover the pot and let it cook on low heat for about 15 more minutes until the rice is tender. Finally, stir in the fragrant basil.

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