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Recipe Source: cdkitchen.com
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Harvest Vegetable and Rice Soup
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Serves/Makes: 4
Ready in: > 5 hrs
- 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
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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