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By: M G.
| Description: | The first time I made this recipe, I forgot about the rice, so we ate it without. We found we loved it so much, I never had the heart to add the rice. You may like it, though. | |
| Time: | 4 hr 30 min (30 min to prepare, 4 hr to cook) | |
| Meal type: | Soup | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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1 medium onion 2 medium carrots, cut into 1/2 inch pieces 2 each celery stalks, cut inot 1/2 in pieces 1 large bell pepper, cut into 1/2 in pieces 1 medium zucchini, sliced 1/2 inch 2 clove garlic, minced 28 OZ canned beef broth (2 14 1/2 oz cans) 28 OZ can crushed tomatoes 30 OZ can kidney beans (2-15 1/2 oz cans), drained 2 tsp dried marjoram 1/2 tsp black pepper 1 1/2 cup cooked rice (optional) |
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| Directions: | ||
| Add all ingredients except rice to Crock-pot. Cover; cook on low 8-10 hours, or high 4 to 5 hours. Add cooked rice and stir to combine, if desired. |
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| Notes: | ||
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