Slow-Cooked Harvest Vegetable and Rice Soup

Name: Slow-Cooked Harvest Vegetable and Rice Soup
Prep time: 8 h 20 min
Cook time: 8 h 20 min
Total time: 8 h 20 min
Yield: 7
Cuisine: Global
Ingredients: 2 bouillon cubes (vegetable, chicken, beef); 473 milliliters shredded cabbage; 794 grams crushed tomatoes, undrained; 355 milliliters chopped carrots; 2 teaspoons dried marjoram; 59 milliliters chopped fresh basil; 2 garlic cloves, minced; 118 milliliters sliced green onion; 118 milliliters uncooked instant rice; 794 grams vegetable broth; 1 medium yellow bell pepper, cut into 1/2 inch pieces; 3 smalls zucchini, cut into 1/2 inch slices

Need a gluten free and dairy free soup? Slow-Cooked Harvest Vegetable and Rice Soup could be an outstanding recipe to try. This recipe serves 7. One serving contains 106 calories, 4g of protein, and 1g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Head to the store and pick up vegetable broth, green onion, canned tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes about 8 hours and 20 minutes.