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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