Serves: 7
Total Calories: 456

1 onion, chopped
2 carrots, thinly sliced
2 stalks celery, diced into 1/2' pieces
1 seeded red bell pepper, diced into 1/2" pieces
1 zucchini, sliced 1/4" thick
2 cloves garlic, minced
2 (14 1/2-ounce) cans vegetable bouillon cube, broth
1 (28-ounce) can whole tomato, crushed
2 (15 1/2-ounce) cans kidney beans, drained
2 teaspoons marjoram dried
1/4 teaspoon coarsely ground black pepper
1 1/2 cups cooked white rice

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.

Nutritional Facts:

Serves: 7
Total Calories: 456
Calories from Fat: 5

More Recipes from the Cook'n Fix & Forget Cookbook:
Apple Butter
Autumn Vegetables - Corfu Style
BBQ Beans
Baked Apples - Crock-Pot
Barbecued Turkey and Vegetables
Barley-Stuffed Cabbage Rolls with Pine Nuts and Currants
Crock-Pot Minestrone Soup
Garbanzos and Couscous
Hot Mulled Cider
Karen's Infamous Baked Beans
Pam's Crock Pot Apple Butter
Scalloped Potatoes
Sloppy Jane Sandwiches
Slow Cooker Red Beans & Rice
Stewed Prunes
Three Bean Bake