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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (424g) Recipe makes 6 servings The following items or measurements are not included below: 28 ounces low sodium beef broth |
||
| Calories 241 | ||
| Calories from Fat 12 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.4g | 2% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 732mg | 30% | |
| Potassium 939mg | 26% | |
| Total Carbohydrate 49.1g | 16% | |
| Dietary Fiber 10.0g | 39% | |
| Sugars 10.8g | ||
| Protein 10.7g | 21% | |
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.
SERVES 6 -8
Ingredients
- 1 medium onion
- 2 medium carrots
- 2 stalks celery
- 1 red bell pepper, seeded, cut into 1/2 inch pieces
- 1 medium zucchini, scrubbed, sliced into 1/2 inch rounds
- 2 garlic cloves, minced
- 2 (14 ounce) cans low sodium beef broth
- 1 (28 ounce) can crushed tomatoes
- 2 (15 ounce) cans kidney beans, drained
- 2 teaspoons dried marjoram
- 1/4 teaspoon black pepper
- 1 1/2 cups cooked rice
Directions
1
add all ingredients except rice to crock pot.2
Cover; cook on low 8 to 10 hours[high 4 to 5 hours] Add cooked rice and stir to combine.
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- Course > Soups
- Main Ingredient > Beans
- Preparation > Time to Make
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Crock-Pot
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #519896
On Nov 19, 2007
This was fairly easy and a great dish. I used vegetable broth instead of beef (my son is a veggie) and it was really good. We both went back for more. Thank you!
From: Indiana Debbie
On Feb 5, 2007
With the temperature hovering around zero, this soup really was the perfect meal. I did not have a red pepper but I will try that next time. I did add about a half a cup of shredded cabbage ( will use a cup next time) and added a cup of cooked Ditalini pasta in place of the rice. Great meal.
From: Charlotte22
On May 27, 2004
I made this on a day when I wasn't feeling good. I wanted an easy meal and some kind of soup...it was excellent and VERY easy. I did add some hot Italian Sausage (cooked) and it added a lot of flavor. I would use mild next time for the kids.
From: **Tinkerbell**
On Apr 8, 2006
Easy & tasty soup. I've never eaten minestrone with rice & we were having rice with dinner the next night so I used small shell pasta that I had on hand. I cooked them separately & stirred them in at the last minute. The amount of soup this recipe makes will feed our family of three for about a week! We served it with a loaf of crusty garlic bread. Delish! Thanks for the keeper!
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