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“I created this recipe when I had a lot of miscellaneous veggies that I wanted to be sure to use before they spoiled. The blend of herbs and peppers really brings out the flavor of this concoction!”
10hrs 30mins

Ingredients Nutrition


  1. Place all ingredients in slow cooker except for rice.
  2. Stir to combine.
  3. Cover and cook on low for 8-10 hours or high for 4-6 hours.
  4. Add rice 1.5 hours before end of cooking time.
  5. This soup freezes very well and will keep up to six months.
  6. Cooking time includes longest time in slow cooker.
  7. NOTE: If you can't find lemon basil, regular fresh basil will do fine. However, I love the robust taste of lemon basil in this soup. It really makes a difference.

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