Slow-Cooked Harvest Vegetable And Rice Soup

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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Nutrient	Quantity
Total fats	11.5233 g
Protein	30.1565 g
Carbohydrates	188.0254 g
Energy	953.946 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6908 g
Water	1176.328 g
Aspartic acid	3.0467 g
Calcium, Ca	324.8975 mg
Lutein + zeaxanthin	1419.85 g
Fiber, total dietary	23.6541 g
Fatty acids, total saturated 22:0	0.0007 g
Carotene, beta	22966.6451 g
Niacin	13.8804 mg
Vitamin A, RAE	2308.7328 g
Arginine	1.6534 g
Riboflavin	0.5927 mg
Tocopherol, beta	0.0192 mg
Fatty acids, total polyunsaturated 15:0	0.0007 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0075 g
Glutamic acid	7.9552 g
Sodium, Na	3277.9065 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1298 g
Total lipid (fat)	11.5233 g
Manganese, Mn	3.8222 mg
Fructose	4.3908 g
Proline	1.698 g
Fatty acids, total saturated 16:0	1.6266 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0153 g
Sucrose	7.092 g
Choline, total	123.2721 mg
Sugars, total	36.8209 g
Serine	1.1706 g
Fatty acids, total saturated 10:0	0.0043 g
Fatty acids, total saturated 18:0	0.7007 g
Vitamin B-6	1.2429 mg
Selenium, Se	30.0335 g
Ash	18.1137 g
Fatty acids, total saturated 18:1 undifferentiated	2.8462 g
Pantothenic acid	5.4658 mg
Phenylalanine	1.1744 g
Copper, Cu	1.3096 mg
Betaine	1.504 mg
Thiamin	1.2474 mg
Methionine	0.4078 g
Iron, Fe	13.4913 mg
Carbohydrate, by difference	188.0254 g
Phosphorus, P	545.6092 mg
Folate, total	443.7909 g
Tocopherol, gamma	0.0096 mg
Lycopene	174.76 g
Alanine	1.6675 g
Cholesterol	5.96 mg
Valine	1.3584 g
Fatty acids, total saturated 18:2 undifferentiated	3.9284 g
Glycine	1.9039 g
Carotene, alpha	9251.5948 g
Glucose (dextrose)	4.6888 g
Fatty acids, total saturated 14:0	0.0646 g
Zinc, Zn	6.5363 mg
Isoleucine	1.0516 g
Maltose	0.0178 g
Fatty acids, total saturated 12:0	0.0025 g
Fatty acids, total polyunsaturated	4.619 g
Fatty acids, total saturated 14:1	0.0007 g
Leucine	1.8063 g
Tocotrienol, alpha	0.0904 mg
Vitamin A, IU	46224.7297 IU
Folate, DFE	594.9159 g
Tryptophan	0.2571 g
Vitamin C, total ascorbic acid	173.7702 mg
Phytosterols	20.3 mg
Folic acid	216.45 g
Fatty acids, total polyunsaturated 16:1 c	0.0007 g
Galactose	0.0162 g
Fatty acids, total polyunsaturated 18:1 c	0.0064 g
Fatty acids, total saturated 20:0	0.0007 g
Starch	2.7456 g
Tyrosine	0.7143 g
Vitamin K (phylloquinone)	289.4233 g
Fatty acids, total saturated	2.5862 g
Histidine	0.5915 g
Fatty acids, total monounsaturated	3.036 g
Threonine	1.1296 g
Folate, food	227.3409 g
Fatty acids, total polyunsaturated 17:0	0.0004 g
Fatty acids, total polyunsaturated 24:0	0.0007 g
Cryptoxanthin, beta	3.6 g
Vitamin E (alpha-tocopherol)	3.525 mg
Magnesium, Mg	164.8235 mg
Lysine	1.3169 g
Potassium, K	2799.8237 mg
Cystine	0.4826 g
Fluoride, F	7.924 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cabbage	2 cups	44.5	10.324	0.178
Rice	0.5 cup	351	77.3565	0.5655
Carrot	1.5 cups	78.72	18.3936	0.4608
Tomato	1 can	62.069	13.7631	0.5397
Zucchini	3	10.08	1.4928	0.192
Yellow bell pepper	1	0	0	0
Garlic Clove	2	0	0	0
Green Onion	0.5 cup	9.585	2.0377	0.1668
Basil	0.25 cup	1.38	0.159	0.0384
vegetable broth	2 cans	393.36	63.772	9.2976
marjoram	2 teaspoons	3.252	0.7267	0.0845
bouillon cube	2	0	0	0