Ingredients
- 2 stalks celery
- 2 cans vegetable broth
- 2 cans kidney beans (drained)
- 1 onion (chopped)
- 1 bell pepper seed (red)
- 1/2 dicegt
- 1/2 dice
- 1 1/2 c rice (cooked)
- 2 tsp marjoram (dried)
- 1/4 tsp black pepper coarsley (ground)
- 2 slices carrots thinly (sliced)
- 1 slice zucchini (sliced)
- 1 package tomatoes (crushed)
- some garlic
Add all ingredients except the rice to Crock-Pot. Cover; cook on Low 8 to 10 hours [High: 4 to 5 hours]. Add the cooked rice and stir to combine. Serves 6 to 8.
