Slow Cooker Vegetable Rice Soup Recipes

SLOW-COOKED VEGETABLE WILD RICE SOUP

This thick and hearty soup is packed with colorful vegetables. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories Dinner Lunch

Time 5h25m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

Slow-Cooked Vegetable Wild Rice Soup image

Steps:

Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

6 cups reduced-sodium vegetable broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes
2 celery ribs, sliced
2 medium carrots, chopped
1-3/4 cups sliced baby portobello mushrooms
1 medium onion, chopped
1 medium parsnip, peeled and chopped
1 medium sweet potato, peeled and cubed
1 medium green pepper, chopped
1 cup uncooked wild rice
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
2 fresh thyme sprigs, plus more for topping

SLOW-COOKER VEGETABLE RICE SOUP

Warm up with a bowlful of hearty soup. It can be ready and waiting!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h35m

Yield 7

Number Of Ingredients 13

Slow-Cooker Vegetable Rice Soup image

Steps:

In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice and basil.
Cover; cook on Low heat setting 6 to 8 hours.
Stir in rice. Cover; cook on Low heat setting about 15 minutes longer or until rice is tender. Stir in basil.

Nutrition Facts : Calories 120, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1040 mg

Ingredients

2 cans (14 oz each) vegetable broth
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
3 medium carrots, chopped (1 1/2 cups)
3 small zucchini, 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

SLOW COOKER VEGETABLE SOUP

This soup is a traditional vegetable soup with a little extra. I added homemade dumplings like my mom use to make for me. She made her soup with all the leftover vegetables in the refrigerator and then added dumplings. Good vegetarian soup without the meat.

Provided by susanmac

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 6h30m

Yield 8

Number Of Ingredients 16

Slow Cooker Vegetable Soup image

Steps:

Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.

Nutrition Facts : Calories 332.9 calories, Carbohydrate 57.2 g, Fat 7.8 g, Fiber 8 g, Protein 9.2 g, SaturatedFat 1.8 g, Sodium 617.6 mg, Sugar 5 g

Ingredients

6 cups vegetable broth
1 (16 ounce) package frozen mixed vegetables
1 (14.5 ounce) can diced tomatoes, undrained
2 potatoes, peeled and cubed
1 large onion, diced
½ cup barley
3 cloves garlic, minced
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
1 bay leaf
2 cups all-purpose flour
¼ cup vegetable shortening (such as Crisco®)
¼ cup vegetable broth, or more if needed

SLOW-COOKED HARVEST VEGETABLE AND RICE SOUP

Make and share this Slow-Cooked Harvest Vegetable and Rice Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Rice

Time 8h20m

Yield 7 serving(s)

Number Of Ingredients 12

Slow-Cooked Harvest Vegetable and Rice Soup image

Steps:

Add all the ingredients except the rice and basil to a large slow cooker.
Cover and cook on LOW for 6-8 hours or until vegetables are tender.
Add in rice; stir.
Cover and cook on LOW for 15 minutes or until rice is tender.
Stir in basil; taste and adjust seasoning with salt and pepper, if needed.
Serve hot.

Nutrition Facts : Calories 100.2, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.1, Sodium 353.6, Carbohydrate 21.9, Fiber 4.6, Sugar 3.6, Protein 4.2

Ingredients

2 (14 ounce) cans vegetable broth
1 (28 ounce) can crushed tomatoes, undrained
2 bouillon cubes (vegetable, chicken, beef)
1 1/2 cups chopped carrots
3 small zucchini, cut into 1/2 inch slices
1 medium yellow bell pepper, cut into 1/2 inch pieces
1/2 cup sliced green onion
2 -3 garlic cloves, minced
2 cups shredded cabbage
2 teaspoons dried marjoram
1/2 cup uncooked instant rice
1/4 cup chopped fresh basil

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Slow Cooker Vegetable Rice Soup Recipes

SLOW-COOKED VEGETABLE WILD RICE SOUP

This thick and hearty soup is packed with colorful vegetables. -Thomas Faglon, Somerset, New Jersey

SLOW-COOKER VEGETABLE RICE SOUP

Warm up with a bowlful of hearty soup. It can be ready and waiting!

SLOW COOKER VEGETABLE SOUP

This soup is a traditional vegetable soup with a little extra. I added homemade dumplings like my mom use to make for me. She made her soup with all the leftover vegetables in the refrigerator and then added dumplings. Good vegetarian soup without the meat.

SLOW-COOKED HARVEST VEGETABLE AND RICE SOUP

Make and share this Slow-Cooked Harvest Vegetable and Rice Soup recipe from Food.com.

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