Slow-Cooker Vegetable Rice Soup

Name: Slow-Cooker Vegetable Rice Soup
Prep time: 6 h 35 min
Cook time: 6 h 35 min
Total time: 6 h 35 min
Yield: 7
Cuisine: Global
Ingredients: 473 milliliters shredded cabbage; 794 grams can Muir Glen® organic diced tomatoes, undrained; 355 milliliters medium carrots, chopped; 59 milliliters chopped fresh basil leaves; 2 cloves garlic, finely chopped; 118 milliliters medium green onions, sliced; 237 milliliters uncooked instant rice; 2 teaspoons dried marjoram leaves; 0 teaspoons pepper; 1 teaspoon salt; 794 grams cans each) vegetable broth; 1 medium yellow bell pepper, cut into 1/2-inch pieces; 3 smalls zucchini, cut into 1/2-inch slices

Slow-Cooker Vegetable Rice Soup might be just the soup you are searching for. One portion of this dish contains roughly 5g of protein, 1g of fat, and a total of 128 calories. This recipe serves 7. This recipe covers 20% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 6 hours and 35 minutes. A mixture of salt, pepper, instant rice, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and vegan diet.