Top | Crockpot

Tomato Pesto Soup

(recipe, Carrie Stewart)

Ingredients

  1. 1 onion, chopped
  2. 3 cloves garlic, minced
  3. 3 carrots, shredded
  4. 1 green bell pepper, chopped
  5. 14 oz. can diced tomatoes, undrained
  6. 6 oz. can tomato paste
  7. 1 tsp. dried oregano leaves
  8. ½ tsp. dried basil leaves
  9. ¼ tsp. pepper
  10. ½ tsp. salt
  11. 2 cups water
  12. 2 cups vegetable broth or chicken stock
  13. 1 cup long grain brown rice
  14. ½ cup pesto
  15. ½ cup grated Parmesan cheese

Steps

  1. Combine all ingredients except for pesto, and cheese in a 3-4 quart crockpot and mix to blend. Cover and cook on low for 7-8 hours. Stir in instant rice, then cover and cook 10-15 minutes until rice is tender. In small bowl, combine pesto and cheese and blend; serve with soup. 6 servings