Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
5 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.

  • Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.

  • Stir spinach into soup. Serve with Parmesan cheese.

Nutrition Facts

148 calories; protein 7.9g 16% DV; carbohydrates 31.1g 10% DV; exchange other carbs 2; dietary fiber 5g 20% DV; sugars 2.6g; fat 0.8g 1% DV; saturated fat 0.3g 2% DV; cholesterol 1.2mg; vitamin a iu 3900IU 78% DV; vitamin c 23mg 38% DV; folate 81.2mcg 20% DV; calcium 93.6mg 9% DV; iron 3mg 17% DV; magnesium 39.8mg 14% DV; potassium 392.9mg 11% DV; sodium 450.9mg 18% DV.

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Made it just as directed. I cooked it on low for about 6 hours. I did add Parmesan cheese and some dashes of hot sauce (I like food spicy). Read More