Download this recipe.

1 onion chopped
2 carrots thinly sliced
2 celery 1/2" dice
1 red bell pepper seed, 1/2"
1 zucchini sliced 1/4" thick
2 garlic clove, minced
2 cans vegetable bouillon cube, broth, 14 1/2 oz c
1 can tomatoes, crushed, 28 oz. can
2 cans kidney beans drained 15 1/2
2 teaspoons marjoram dried
1/4 teaspoon black pepper ground coarsle
1 1/2 cups white rice, cooked


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.