Slow-cooked Harvest Vegetable And Rice Soup

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 7
• 2 (14 ounce) cans vegetable broth
• 1 (28 ounce) can crushed tomatoes, undrained
• 2 bouillon cubes (vegetable, chicken, beef)
• 1 1/2 cups chopped carrots
• 3 small zucchini, cut into 1/2 inch slices
• 1 medium yellow bell pepper, cut into 1/2 inch pieces
• 1/2 cup sliced green onion
• 2 -3 garlic cloves, minced
• 2 cups shredded cabbage
• 2 teaspoons dried marjoram
• 1/2 cup uncooked instant rice
• 1/4 cup chopped fresh basil

Recipe

• 1 add all the ingredients except the rice and basil to a large slow cooker.
• 2 cover and cook on low for 6-8 hours or until vegetables are tender.
• 3 add in rice; stir.
• 4 cover and cook on low for 15 minutes or until rice is tender.
• 5 stir in basil; taste and adjust seasoning with salt and pepper, if needed.
• 6 serve hot.