You are here:About>Food & Drink>Busy Cooks> Recipe Box> Soup and Stew Recipes> Hot Soup Recipes> Tomato Pesto Crockpot Soup Recipe - Crockpot Slow Cooker Hot Soups Recipe
About.comBusy Cooks
At a Glance
Prep Time : 25min
Cook Time : 9hr 
Course : Soup
Special : Easy
Type of Prep : Crock Pot, Slow Cook
Cuisine : U.S. Regional
Occasion : Back to School, Fall, Family Dinner, Winter
 
Newsletters & RSSEmail to a friendSubmit to Digg
New posts to the Busy Cooks forums:

First Communion LunchPrice of Gas?Cool Whip

Crockpot Tomato Pesto Soup

From Linda Larsen,
Your Guide to Busy Cooks.
FREE Newsletter. Sign Up Now!
Adding the instant rice at the end of the cooking time is a great trick which will work with almost any crockpot soup or stew recipe. Try instant brown rice for a bit more nutrition.

INGREDIENTS:

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, shredded
  • 3 stalks celery with leaves, chopped
  • 14 oz. can diced tomatoes with seasonings, undrained
  • 6 oz. can tomato paste
  • 1/2 tsp. dried oregano leaves
  • 1/4 tsp. dried thyme leaves
  • 1/4 tsp. pepper
  • 1/2 tsp. salt
  • 2 cups water
  • 2 cups vegetable broth or chicken stock
  • 1 cup instant rice
  • 1/2 cup pesto
  • 1/2 cup grated Parmesan cheese

PREPARATION:

Combine all ingredients except for rice, pesto, and cheese in a 3-4 quart crockpot and mix to blend. Cover and cook on low for 8-10 hours. Stir in instant rice, then cover and let stand 6-8 minutes until rice is tender. In small bowl, combine pesto and cheese and blend; serve with soup. 6 servings
User Reviews Write Review
Cholesterol Resources

Manage Your CholesterolWhich Fats Are Healthy?Cholesterol QuizLow Cholesterol DietCholesterol Podcast

 All Topics | Email Article | | |
Advertising Info | News & Events | Work at About | SiteMap | Reprints | HelpOur Story | Be a Guide
User Agreement | Ethics Policy | Patent Info. | Privacy Policy©2008 About, Inc., A part of The New York Times Company. All rights reserved.