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Cook Time: 5 hours
Total Time: 5 hours
Ingredients:
- 1 quart (32 ounces) mushroom broth (or use chicken or vegetable broth)
- 1 can (14.5 ounces) tomatoes
- 1 can (14.5 ounces) stewed tomatoes
- 1/2 teaspoon salt or seasoned salt
- 1/4 teaspoon ground black pepper
- 1/2 head cabbage, chopped
- 1 medium onion, chopped
- 2 carrots, finely chopped or shredded
- 2 ribs celery, sliced
- 1 jalapeno pepper, seeded and finely chopped, optional
- 1 can (16 ounces) black beans, undrained
- 1/4 cup long-grain rice
Preparation:
In a Dutch oven, combine mushroom broth, tomatoes, cabbage, onion, carrots and celery; bring to a boil then simmer for about 15 minutes, or until cabbage is tender.
Transfer soup mixture to the crockpot; add jalapeno (if using), black beans, and rice. Cover and cook on low for 5 hours.
You should be able to find this fat-free broth at Kroger, in the natural foods section. If you can't find it, use the broth of your choice and adjust salt to taste.
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Quick Cream of Cauliflower Soup
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Tomato Recipes
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Soup and Stew Recipes
Crockpot Soup Recipes
Crockpot Stew Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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