Hearty Tomato Vegetable Soup
Hearty Tomato Vegetable Soup
* 1 quart (32 ounces) mushroom broth (or use chicken or vegetable broth)
* 1 can (14.5 ounces) tomatoes
* 1 can (14.5 ounces) stewed tomatoes
* 1/2 teaspoon salt or seasoned salt
* 1/4 teaspoon ground black pepper
* 1/2 head cabbage, chopped
* 1 medium onion, chopped
* 2 carrots, finely chopped or shredded
* 2 ribs celery, sliced
* 1 jalapeno pepper, seeded and finely chopped, optional
* 1 can (16 ounces) black beans, undrained
* 1/4 cup long-grain rice
In a Dutch oven, combine mushroom broth, tomatoes, cabbage, onion, carrots and celery; bring to a boil then simmer for about 15 minutes, or until cabbage is tender. Transfer soup mixture to the crockpot; add jalapeno (if using), black beans, and rice.
Cover and cook on low for 5 hours.
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