Crock-pot minestrone soup
7 Servings
Ingredients
| Quantity | 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 |
Directions
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