Slow-Cooked Harvest Vegetable and Rice Soup Recipe

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Slow-Cooked Harvest Vegetable and Rice Soup
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Ingredients
12
Count
Nutrition
61
Calories
Total time
500
Minutes
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Ingredients:

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 61.25 Kcal (256 kJ)
Calories from fat 3.65 Kcal
% Daily Value*
Total Fat 0.41g 1%
Cholesterol 0.21mg 0%
Sodium 77.98mg 3%
Potassium 206.84mg 4%
Total Carbs 13g 4%
Sugars 3.3g 13%
Dietary Fiber 2.15g 9%
Protein 1.7g 3%
Vitamin C 29.5mg 49%
Vitamin A 0.7mg 23%
Iron 8mg 44%
Calcium 33.3mg 3%
Amount Per 100 g
Calories 60.99 Kcal (255 kJ)
Calories from fat 3.63 Kcal
% Daily Value*
Total Fat 0.4g 1%
Cholesterol 0.21mg 0%
Sodium 77.65mg 3%
Potassium 205.97mg 4%
Total Carbs 12.95g 4%
Sugars 3.29g 13%
Dietary Fiber 2.14g 9%
Protein 1.69g 3%
Vitamin C 29.4mg 49%
Vitamin A 0.7mg 23%
Iron 7.9mg 44%
Calcium 33.2mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.8
    Points
  • 1
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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