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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

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

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  • 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; 0.8 g total fat; 0.3 g saturated fat; 1 mg cholesterol; 451 mg sodium. 393 mg potassium; 31.1 g carbohydrates; 5 g fiber; 3 g sugar; 7.9 g protein; 3900 IU vitamin a iu; 23 mg vitamin c; 81 mcg folate; 94 mg calcium; 3 mg iron; 40 mg magnesium;

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
11/10/2017
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