I am not a big soup eater. I enjoy French Onion when dining out or Tomato with bacon when at home. But I love making soup, the idea of all those fabulous ingredients simmering together and melding their flavors intrigues me (but not enough to actually eat it).
So this weekend, I told Adam I wanted to make soup and asked if he had any requests. After his usual grunt, I decided to just go with a simple vegetable soup.
Since my only soup eater is Adam and he is a Vegetarian, I have to be selective in my ingredients. I found this recipe on the Betty Crocker web site (I changed some of the ingredients) and it turned out quite nicely.
SLOW COOKER VEGETABLE RICE SOUP
32 oz. vegetable broth
1 can (28 oz) recipe ready crushed tomatoes, undrained
1 ½ cup chopped carrots
3 small Italian squash, cut into 1/2-inch slices
1 medium yellow bell pepper, cut into 1/2-inch pieces
8 medium green onions, sliced (1/2 cup)
2 cloves garlic, finely chopped
2 cups shredded cabbage
2 teaspoons dried marjoram leaves
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil leaves
Add all ingredients, except rice and basil to slow cooker and simmer on low for 6 hours.
Add rice and basil and simmer for an additional 15- 20 minutes.
EASY PEASY!
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Come on, tell us how he liked it. Did you even sip some to see if everything was all right? I know I would have eaten it.
He really liked it, although he did say it wasn’t “soupy” enough, so perhaps I would use a more broth or less cabbage or rice.
No, I didn’t even taste.
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