Crock Pot Veggie and Rice Soup

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Crock Pot Veggie and Rice Soup

 

2 cans (14-1/2 oz. ea.) vegetable broth

1 can (28 oz.) crushed or diced tomatoes, undrained

1-1/2 cups carrots, chopped

3 small zucchini, cut into 1/2 " slices

1 medium yellow bell pepper, cut into 1/2 " pieces

1/2 cup (8 medium) green onions, thinly sliced

2 cloves garlic, finely chopped

2 cups cabbage, shredded

2 tsp. dried marjoram leaves

1 tsp. salt

1/4 tsp. ground black pepper

1 cup uncooked instant rice

1/4 cup chopped fresh basil leaves

 

1. In 3-1/2 to 6 quart crock pot/slow cooker, mix all ingredients except

rice and basil.

 

2. Cover and cook on LOW heat setting for 6 to 8 hours or until vegetables

are tender.

 

3. Stir in rice. Cover and cook on LOW heat setting for about 15 minutes or

until rice is

tender.

 

Stir in basil. Makes:7 servings

 

Nutrition Information:

Per serving = Calories 120 (Calories from Fat 10, Total Fat 1 g (Saturated

Fat 0 g,

Trans Fat ncg), Cholesterol 0 mg, Sodium 1040 mgm, Total Carbohydrate 28 g

(Dietary Fiber 4 g, Sugars ncg), Protein 4 g. 

 

Diabetic Exchanges:  1 Starch, 2 Vegetable.