Low fat autumn vegetable minestone soup in the crock pot

Name: Low fat autumn vegetable minestone soup in the crock pot
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: en
Ingredients: 2 14.5-oz. cans vegetable broth (low fat); 1 18-oz. can crushed tomatoes (undrained, low sodium); 3 medium carrots, chopped; 3 small zucchini, sliced half-inch thick; 1 medium yellow bell pepper, cut into half-inch pieces; 8 medium green onions, sliced; 2 cloves garlic, finely chopped; 2 cups shredded cabbage; 2 teaspoons dried marjoram; 1 teaspoon salt; 1/4 teaspoon pepper; 1 cup uncooked instant rice; 1/4 cup chopped fresh basil

Main Dish

4 servings

5 min

15 min

Very Easy

Low Fat Autumn Vegetable Minestone Soup in the Crock Pot

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Ingredients

Number of serving: 4

2 14.5-oz. cans vegetable broth (low fat)

1 18-oz. can crushed tomatoes (undrained, low sodium)

3 medium carrots, chopped

3 small zucchini, sliced half-inch thick

1 medium yellow bell pepper, cut into half-inch pieces

8 medium green onions, sliced

2 cloves garlic, finely chopped

2 cups shredded cabbage

2 teaspoons dried marjoram

1 teaspoon salt

1/4 teaspoon pepper

1 cup uncooked instant rice

1/4 cup chopped fresh basil

Preparation

Add all ingredients except rice and basil to a 3.5- to 6-quart crockpot and mix.
Cover; cook on low 6-8 hours or until vegetables are tender.
Stir in rice, cover, and cook on low about 15 minutes more, or until rice is tender. Sprinkle basil in before serving.

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