Crock-pot minestrone soup

Yield: 7 Servings

Measure Ingredient
1 medium Onion, chopped
2 mediums Carrots, thinly sliced
2 Stalks Celery, 1/2" dice>>>
1 medium Red Bell Pepper, seed, 1/2" dice
1 medium Zucchini, sliced 1/4" thick
2 cloves Garlic, minced
2 cans Vegetable Broth, 14 1/2 oz can
1 can Tomatoes, crushed, 28 oz. can
2 cans Kidney Beans, drained 15 1/2 oz.
2 teaspoons Marjoram, dried
¼ teaspoon Black Pepper, ground coarsley
1½ cup Rice, cooked

Add all ingredients except the rice to Crock-Pot. Cover; cook on Low 8 to 10 hours [High: 4 to 5 hours]. Add the cooked rice and stir to combine.

Serves 6 to 8.

Posted to EAT-L Digest 31 Dec 96 Recipe by: Rival Crock-Pot Book From: Susan Mundy <mmundy@...> Date: Wed, 1 Jan 1997 23:58:55 -0500

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